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
Scale
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.
