If you are craving a comforting, hearty, and flavorful meal, nothing hits the spot quite like this Greek Sausage and Beans Bake with Feta and Lemon Recipe. Imagine tender butter beans simmered alongside savory Italian sausage, bright cherry tomatoes, and a medley of softened vegetables, all brought together with fragrant oregano and thyme. The crowning touch? Crumbled feta cheese and refreshing lemon zest that add a tangy creaminess to each spoonful. This Greek Sausage and Beans Bake with Feta and Lemon Recipe is the perfect blend of rustic charm and vibrant Mediterranean flavors that will instantly become a favorite in your weeknight rotation.
Ingredients You’ll Need
Keep it simple but don’t underestimate the power these ingredients bring. Each one plays a vital role, whether adding depth, texture, freshness, or that irresistible Mediterranean flair.
- Dried gigantes beans or butter beans (1 pound): Soaking overnight allows them to become tender and creamy, forming the hearty base of this dish.
- Bulk Italian sausage (1 pound): Brings rich, savory power with a hint of spice that perfectly balances the mild beans.
- Large onion, chopped: Adds sweetness and a mellow depth once sautéed.
- Carrot, chopped: Introduces subtle earthiness and a touch of natural sweetness.
- Celery, chopped (2 ribs): Provides a gentle crunch and aromatic undertones.
- Garlic cloves (5), minced: A punch of fragrant warmth that wakes up all the flavors.
- Cherry tomatoes (24 ounces): Bursting with juicy acidity and vibrant color.
- Tomato paste (2 tablespoons): Concentrates that rich tomato flavor and deepens the sauce.
- Dried Greek oregano (1 tablespoon): The signature herb that gives the dish its unmistakable Mediterranean character.
- Dried thyme (1 teaspoon): Adds a subtle earthy note that complements the oregano beautifully.
- Salt and pepper, to taste: Essential seasoning to bring everything together.
- Extra virgin olive oil (½ cup): Ensures silky texture and a light fruity aroma.
- Low-sodium chicken stock (1 ½ cups): Keeps the flavors moist and enhances the savory richness.
- Feta cheese (¾ cup, plus extra for serving): Crumbled on top for that creamy, salty finish that sings alongside lemon.
- Lemon zest (2 teaspoons): Brings a bright, citrusy spark that lifts every bite.
- Flat-leaf Italian parsley (¼ cup, minced): A fresh, herbaceous garnish that adds color and vibrancy.
How to Make Greek Sausage and Beans Bake with Feta and Lemon Recipe
Step 1: Prepare the Beans
The key to tender, creamy beans is patience. If you’re using dried gigantes or butter beans, soak them overnight so they soften thoroughly. Then, boil them gently until they’re almost tender but not mushy—timing matters here to keep their structure intact during baking. If you’re in a rush, canned beans work just as well, making this recipe incredibly approachable without sacrificing flavor.
Step 2: Preheat the Oven
Set your oven to 350°F (175°C) so it’s ready when your flavorful mixture is assembled. This moderate heat will ensure a slow, even bake that deepens flavors and creates a luscious texture.
Step 3: Brown the Sausage
In a large pot over medium heat, warm the olive oil and add your bulk Italian sausage. Break it apart gently as it cooks, searing until beautifully browned. This caramelization adds intense, savory flavor. Once browned, remove the sausage and keep it aside—don’t lose those lovely browned bits at the bottom of the pot; they’ll be essential in the next steps.
Step 4: Sauté Vegetables and Build the Base
Into the same pot, toss in chopped onion, carrot, and celery along with a pinch of salt. Cook slowly until these veggies soften and turn translucent, coaxing out their natural sweetness. Add the garlic last, just until fragrant, then stir in the tomato paste. Cook the paste gently for about 5 minutes, adding a splash of water or stock as needed so it doesn’t burn—this step adds richness and depth to the sauce that holds everything together.
Step 5: Combine and Simmer
Pour in chicken stock, bringing the mixture to a boil while scraping up those delicious browned bits from the pot’s bottom. Stir in cherry tomatoes, the cooked or canned beans, reserved sausage, oregano, and thyme. Bring it all back to a boil, then turn off the heat to prepare for baking. This step melds the layers of flavor beautifully before the oven works its magic.
Step 6: Bake Covered
Transfer the hearty mixture into a baking dish and cover tightly with foil. Bake for one hour to let the flavors marry and the beans absorb all that meaty, tomatoey goodness.
Step 7: Add Feta and Bake Uncovered
Remove the foil, check if the beans look a bit dry—if so, add some chicken stock or water. Sprinkle the feta cheese generously over the top, then bake uncovered for another 30 minutes or until most of the liquid evaporates, leaving behind a luscious, bubbling finish under a golden crust of feta.
Step 8: Finish with Lemon and Parsley
Once out of the oven, stir in fresh lemon zest and minced parsley. Taste and adjust salt and pepper to your liking. Serve it steaming hot, topped with extra crumbled feta and a drizzle of olive oil. This last step adds a zesty brightness and fresh herbaceousness that make the dish unforgettable.
How to Serve Greek Sausage and Beans Bake with Feta and Lemon Recipe
Garnishes
Extra crumbled feta cheese and a sprinkle of fresh parsley bring color and creaminess to the plate. A little drizzle of extra virgin olive oil just before serving adds a luscious sheen and fruity aroma that invites everyone to dive in.
Side Dishes
This bake pairs beautifully with simple sides like warm pita bread, crusty baguettes, or a crisp green salad dressed lightly with lemon vinaigrette. These accompaniments soak up the rich sauce and provide complementary textures that round out the meal.
Creative Ways to Present
For a more festive occasion, serve the bake in individual ramekins for personal portions topped artistically with feta and a wedge of lemon. Alternatively, scoop it over a bed of fluffy couscous or herbed rice to turn it into a hearty main course that feels fresh each time.
Make Ahead and Storage
Storing Leftovers
Keep your Greek Sausage and Beans Bake with Feta and Lemon Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making leftovers even more satisfying.
Freezing
This dish freezes very well. Cool it completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. When thawed, the texture remains wonderful, and the flavors stay vibrant.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through to help maintain the creamy texture and prevent drying out. You can also warm it on the stovetop over low heat, stirring occasionally, and add a splash of stock if needed to loosen the bake.
FAQs
Can I use different beans instead of gigantes or butter beans?
Absolutely! Cannellini, navy, or great northern beans work well in this recipe. Just adjust soaking and cooking times accordingly to ensure they’re tender.
Is it possible to make this recipe vegetarian?
Yes, for a vegetarian version, skip the sausage and add mushrooms or plant-based sausage alternatives. You might want to increase the herbs and seasoning to keep it flavorful.
Can I prepare this recipe ahead of time?
Definitely! You can prepare the bean and sausage mixture a day before baking. Store it in the fridge, then bake it fresh when you’re ready to serve.
What wine pairs well with the Greek Sausage and Beans Bake with Feta and Lemon Recipe?
A crisp white wine like Assyrtiko or a light red like Pinot Noir complements the Mediterranean flavors and balances the tangy feta and lemon beautifully.
How spicy is this dish?
This recipe is mildly spiced due to the Italian sausage and herbs. If you prefer more heat, you can add red pepper flakes or a dash of hot paprika when sautéing the vegetables.
Final Thoughts
Now that you’ve uncovered the secrets of this Greek Sausage and Beans Bake with Feta and Lemon Recipe, it’s time to bring it to your table. Warm, satisfying, and bursting with layers of flavor, this dish is a true celebration of Mediterranean comfort food. Whether for a cozy family dinner or a relaxed gathering with friends, it promises smiles with every bite. Go ahead and treat yourself to this delicious experience—you won’t regret it!
Print
Greek Sausage and Beans Bake with Feta and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This hearty Greek Sausage and Beans recipe combines tender butter beans or gigantes with flavorful Italian sausage, fresh vegetables, and aromatic herbs. Slow-baked to perfection with cherry tomatoes and a tangy feta topping, it makes a comforting and satisfying meal for any occasion.
Ingredients
Beans
- 1 pound (454g) dried gigantes beans or butter beans, soaked overnight (or 4 15-ounce cans, drained and rinsed)
Meat
- 1 pound (454g) bulk Italian sausage
Vegetables
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, minced
- 24 ounces cherry tomatoes
Herbs and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 teaspoons lemon zest
- 1/4 cup minced flat-leaf Italian parsley
Liquids and Oils
- 1/2 cup (120ml) extra virgin olive oil
- 1 1/2 cups (360ml) low-sodium chicken stock
Cheese
- 3/4 cup (110g) feta cheese, plus more for serving
Instructions
- Prepare the Beans. If using dried beans, place the presoaked beans in a large pot filled with water. Bring to a boil, then reduce to a moderate simmer and cook until the beans are almost tender. Drain and set aside. If using canned beans, skip this step.
- Preheat the Oven. Set your oven to 350°F (175°C) to prepare for baking the casserole 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 and cooked through, then remove the sausage with a slotted spoon to a plate and set aside.
- Sauté the Vegetables. In the same pot, add the chopped onions, carrots, and celery with a pinch of salt. Cook until the vegetables soften and become translucent, about 12 to 15 minutes. Add minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and cook for an additional 5 minutes, adding a splash of water or stock if the paste starts to burn.
- Combine Ingredients. Pour in the chicken stock and bring to a boil, scraping the bottom of the pot to lift any browned bits. Add the cherry tomatoes, cooked or canned beans, reserved sausage, dried oregano, and thyme. Stir well and bring the mixture back to a boil, then turn off the heat.
- Bake Covered. Transfer the mixture into a baking dish and cover with foil. Bake in the preheated oven for 1 hour to allow flavors to meld and beans to soften further.
- Bake Uncovered with Feta. Remove the foil; if the beans look dry, add 1/2 to 1 cup of stock or water. Sprinkle feta cheese evenly over the top. Bake uncovered for an additional 30 minutes, or until most of the liquid has evaporated and the feta has melted slightly.
- Finish 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 hot, topped with extra feta and a drizzle of olive oil. Pair with pita bread or a crusty loaf for a complete meal. Enjoy!
Notes
- Soaking the dried beans overnight significantly reduces cooking time and helps achieve tender beans.
- If you don’t have dried beans, canned beans work as a convenient and time-saving alternative.
- Adjust the seasoning after baking to ensure the flavors are balanced, especially because the feta adds saltiness.
- Use low-sodium chicken stock to control the overall sodium level of the dish.
- This dish can be made a day ahead and reheated; the flavors will deepen as it rests.
