Description
This Greek Sausage and Beans recipe combines tender gigantes or butter beans with savory Italian sausage, fresh vegetables, and classic Greek flavors like oregano, thyme, and feta cheese. Slow-baked to perfection, this hearty dish is a comforting meal with a rich tomato base and a bright finish of lemon zest and parsley, perfect for family dinners or entertaining.
Ingredients
Scale
Beans
- 1 pound (454g) dried gigantes beans or butter beans, soaked overnight (or 4 15-ounce cans, drained and rinsed)
Sausage and Vegetables
- 1 pound (454g) bulk Italian sausage
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, minced
Tomato Base and Seasonings
- 24 ounces cherry tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Liquids and Finishing Ingredients
- 1/2 cup (120ml) extra virgin olive oil
- 1 1/2 cups (360ml) low-sodium chicken stock
- 3/4 cup (110g) feta cheese, plus more for serving
- 2 teaspoons lemon zest
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Prepare the Beans: If using dried beans, place the presoaked beans in a large pot and cover with water. Bring to a boil, then reduce to a moderate simmer and cook until beans are almost tender. Drain and set aside. If using canned beans, simply drain and rinse, and proceed to the next step.
- Preheat the Oven: Set your oven to 350°F (175°C) to get ready for baking the combined dish later.
- Brown the Sausage: Heat a large pot over medium heat and add the olive oil. Add the bulk Italian sausage, breaking it apart with a wooden spoon. Cook until browned all over, then use a slotted spoon to transfer the sausage to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrot, celery, and a pinch of salt. Sauté for 12 to 15 minutes until the vegetables soften and become translucent. Add the minced garlic and cook an additional minute until fragrant. Stir in the tomato paste and continue cooking for 5 minutes, adding a splash of water or chicken stock if the paste begins to stick or burn.
- Combine Ingredients: Pour in the chicken stock and bring to a boil, scraping the bottom to deglaze and lift browned bits. Add the cherry tomatoes, cooked or canned beans, reserved browned sausage, dried oregano, and thyme. Stir well and bring back to a boil, then turn off the heat.
- Bake Covered: Transfer the mixture into a baking dish, cover tightly with foil, and bake in the preheated oven for 1 hour to meld the flavors and cook beans thoroughly.
- Finish Baking Uncovered: After 1 hour, remove the foil. If the beans look dry, add between 1/2 and 1 cup of chicken stock or water. Sprinkle the 3/4 cup of feta cheese evenly over the top. Return to the oven and bake uncovered for another 30 minutes, allowing the liquid to reduce and the feta to mellow and slightly brown.
- Garnish and Serve: Remove the dish from the oven and stir in the lemon zest and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve the dish hot, topped with additional feta cheese and a drizzle of extra virgin olive oil. It pairs beautifully with warm pita bread or crusty bread for soaking up the savory sauce. Enjoy your hearty Greek-inspired meal!
Notes
- Soaking dried beans overnight helps reduce cooking time and improves digestibility.
- You can substitute bulk Italian sausage with your preferred type of sausage, such as chorizo or Greek loukaniko, for different flavor profiles.
- Using low-sodium chicken stock allows better control over the saltiness of the dish.
- This dish can be prepared a day ahead and reheated; flavors tend to deepen overnight.
- For a vegetarian version, omit the sausage and use vegetable stock instead of chicken stock.
