Description
This Greek Sausage and Beans recipe features hearty butter beans simmered with aromatic vegetables, tangy cherry tomatoes, and flavorful Italian sausage, all baked together to develop rich, comforting flavors. Finished with creamy feta cheese, lemon zest, and fresh parsley, this dish is perfect for a satisfying family meal with a Mediterranean twist.
Ingredients
Scale
Beans
- 1 pound (454g) dried gigantes beans or butter beans, soaked overnight (or 4 15-ounce cans, drained and rinsed)
Meat 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
- 24 ounces cherry tomatoes
- 2 tablespoons tomato paste
Herbs and Seasonings
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Liquids and Fats
- 1/2 cup (120ml) extra virgin olive oil
- 1 1/2 cups (360ml) low-sodium chicken stock
Finishing Ingredients
- 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, rinse and soak them overnight. Place the soaked beans in a large pot, cover with water, bring to a boil, then reduce to a simmer. Cook until the beans are just tender, then drain and set aside. Skip this step if using canned beans.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mixture later.
- Cook 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 the sausage is browned and cooked through. Remove the sausage with a slotted spoon and set aside.
- Sauté Vegetables: In the same pot, add the chopped onions, carrots, and celery with a pinch of salt. Sauté until the vegetables soften and turn translucent, about 12 to 15 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 5 more minutes, adding a splash of water or stock if needed to prevent burning.
- Deglaze and Combine: Pour in the chicken stock and bring the mixture to a boil, scraping the bottom of the pot to release any browned bits. Add the cherry tomatoes, cooked or canned beans, browned sausage, dried oregano, and thyme. Stir well and return to a boil, then turn off the heat.
- Bake the Dish: Transfer the combined mixture into a baking dish. Cover with foil and bake in the preheated oven for 1 hour to meld flavors and cook thoroughly.
- Add Feta and Finish Baking: Remove the foil after 1 hour. If the beans look dry, add 1/2 to 1 cup of additional chicken stock or water. Sprinkle the feta cheese evenly on top and bake uncovered for another 30 minutes, or until most of the liquid has evaporated and the cheese is warmed through.
- Finish and Serve: Remove the dish from the oven. Stir in the lemon zest and chopped parsley. Taste and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra feta cheese and a drizzle of olive oil. This dish goes wonderfully with warm pita bread or crusty bread on the side. Enjoy your hearty Greek-inspired meal!
Notes
- Soaking dried beans overnight helps reduce cooking time and improves digestibility.
- You can substitute Italian sausage with spicy or mild sausage according to preference.
- Use low-sodium chicken stock to control sodium levels, especially if you plan to add more salt.
- Leftovers taste great the next day as flavors deepen even more.
- For a vegetarian version, omit the sausage and add more vegetables or plant-based sausage alternatives.
- This dish can be made ahead and reheated in the oven before serving.
- Prep Time: 30 minutes (includes bean soaking overnight separately)
- Cook Time: 1 hour 38 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
