If you’re craving a dish that perfectly balances hearty comfort with bright Mediterranean flavors, look no further than this Greek Sausage and Beans Recipe. Imagine tender, buttery gigantes beans mingling with savory Italian sausage, sweet bursts of cherry tomatoes, and a blend of aromatic herbs, all brought together with creamy feta cheese and zesty lemon. It’s a soul-satisfying meal that feels like a warm embrace, making it ideal for sharing with family and friends. Plus, it’s versatile enough to make ahead or enjoy fresh from the oven – a true crowd-pleaser you’ll return to time and time again.
Ingredients You’ll Need
The magic of this Greek Sausage and Beans Recipe lies in its simple, authentic ingredients. Each one plays a vital role, offering texture, flavor, or a pop of color that transforms everyday pantry staples into a luxurious dish.
- 1 pound dried gigantes beans or butter beans, soaked overnight: These large beans provide a creamy, tender bite that’s essential for the stew’s comforting texture.
- 1 pound bulk Italian sausage: Adds robust, savory depth and a satisfying meatiness that perfectly complements the beans.
- 1 large onion, chopped: Offers natural sweetness and a mellow base to build layers of flavor.
- 1 large carrot, chopped: Adds subtle sweetness and a tender crunch for balance.
- 2 ribs celery, chopped: Brings a fresh, mildly aromatic crunch that brightens the dish.
- 5 cloves garlic, minced: Infuses the stew with pungent, warm richness that enhances every bite.
- 24 ounces cherry tomatoes: Provide bursts of juicy acidity and vibrant color to lighten the hearty stew.
- 2 tablespoons tomato paste: Deepens the tomato flavor and thickens the sauce for a luscious finish.
- 1 tablespoon dried Greek oregano: Delivers that unmistakable Mediterranean herbaceous note, tying all ingredients together.
- 1 teaspoon dried thyme: Adds subtle earthiness and complexity.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- 1/2 cup extra virgin olive oil: Enriches the dish with fruity smoothness and helps sauté vegetables perfectly.
- 1 1/2 cups low-sodium chicken stock: Provides moisture and savory depth without overwhelming the other flavors.
- 3/4 cup feta cheese, plus more for serving: Creamy, tangy feta brings delightful saltiness and richness that crowns the dish.
- 2 teaspoons lemon zest: Offers a bright, citrusy lift that cuts through the richness beautifully.
- 1/4 cup minced flat-leaf Italian parsley: Adds a fresh, herbal note that finishes the recipe with vibrant color and flavor.
How to Make Greek Sausage and Beans Recipe
Step 1: Prepare the Beans
Begin by soaking your dried gigantes beans overnight to soften them up for cooking. If you’re opting for canned beans, a good rinse and drain will do the trick. Boil the soaked beans until they’re tender but not mushy, ensuring they’ll hold their shape perfectly through baking. This step sets the stage for tender bites that melt in your mouth.
Step 2: Preheat Oven
Set your oven to 350°F (175°C). This ensures it’s ready when you transfer your cooked ingredients to the baking dish, allowing the flavors to meld and develop a rich, roasted character during the bake time.
Step 3: Cook the Sausage
Heat the olive oil in a large pot over medium heat, then add the bulk Italian sausage, breaking it apart with your wooden spoon. Brown it thoroughly for that savory crust, then scoop the sausage out and set aside. That flavor-packed fat left behind will be the base for your sautéed veggies.
Step 4: Sauté Vegetables
Add the chopped onion, carrot, and celery to the pot along with a pinch of salt. Cook gently until softened and translucent, which takes about 12 to 15 minutes. Then stir in the minced garlic and let its aroma infuse the mix for another minute. Next, stir in the tomato paste and let it cook down for about 5 minutes, adding a splash of water or stock if it starts sticking. This step creates a rich, flavorful base for the sauce.
Step 5: Deglaze and Combine
Pour the chicken stock into the pot and bring it up to a boil while scraping the bottom to lift those delicious browned bits. Then add the cherry tomatoes, cooked or canned beans, the reserved sausage, oregano, and thyme. Stir everything together and bring back to a boil briefly before turning off the heat. This melds the flavors and promises a comforting, hearty stew.
Step 6: Bake the Dish
Transfer the entire mixture into an ovenproof baking dish, cover it tightly with foil, and bake for 1 hour. This slow bake allows the sausage and beans to soak up the savory broth and herbs fully, creating deep, layered flavors.
Step 7: Add Feta and Finish Baking
After an hour, remove the foil. Check the moisture level; if things look dry, add a little stock or water. Then sprinkle the feta cheese evenly over the top. Bake uncovered for another 30 minutes so that the cheese melts and the stew thickens beautifully, with most of the liquid gently evaporating.
Step 8: Finish and Serve
Take the dish out of the oven and stir in the fresh lemon zest and parsley for a burst of brightness and fresh color. Taste and season with salt and pepper as needed. Serve your Greek Sausage and Beans Recipe hot, topped with extra feta and a good drizzle of olive oil. It pairs wonderfully with warm pita or crusty bread to soak up every last bit of that incredible sauce.
How to Serve Greek Sausage and Beans Recipe
Garnishes
To elevate the presentation and flavor, sprinkle extra crumbled feta and a handful of fresh parsley over the top just before serving. A few lemon wedges on the side invite guests to add an extra tangy zing tailored to their taste. A drizzle of high-quality olive oil finishes the dish with a silky richness that’s simply irresistible.
Side Dishes
This dish shines on its own but also pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or a simple cucumber and tomato salad for a refreshing counterpoint. Warm pita bread or crusty artisan loaves are perfect to soak up the savory beans and sauce, turning every bite into a hand-held delight.
Creative Ways to Present
For a twist that impresses, serve this beans and sausage stew in individual rustic bowls and top each with a sprig of fresh oregano or a little microgreens. You can also transform leftovers into a Greek-inspired bean and sausage sandwich, layering the stew on toasted bread with extra feta and fresh herbs for a hearty handheld meal.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Sausage and Beans Recipe will keep well in the refrigerator for up to 3 days. Transfer the cooled stew to an airtight container to preserve the flavors and moisture, making for an easy, delicious meal the next day.
Freezing
This recipe freezes beautifully. To freeze, cool completely and place in a freezer-safe container or zip-top bag. It will last up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the oven to maintain its comforting texture.
Reheating
Reheat leftover Greek Sausage and Beans gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of stock or water if it seems dry. For larger portions, baking uncovered at 350°F until heated through is a great way to revive its baked texture and melted feta topping.
FAQs
Can I use canned beans instead of dried beans?
Absolutely! Using canned beans is a wonderful shortcut. Just drain and rinse them thoroughly, then add them in after sautéing the vegetables. This saves cooking time without sacrificing taste or texture.
What kind of sausage works best for this recipe?
Bulk Italian sausage is ideal because of its balanced seasoning and texture. However, you can experiment with Greek sausages like loukaniko or even spicy chorizo if you want a different flavor profile.
Is there a vegetarian version of this dish?
You can omit the sausage and add hearty vegetables like mushrooms or eggplant for a satisfying vegetarian version. Consider adding smoked paprika or liquid smoke for a savory depth to mimic sausage flavors.
Can I make this recipe gluten-free?
Yes, the Greek Sausage and Beans Recipe is naturally gluten-free as long as you choose gluten-free sausage. Always check labels to be sure your ingredients are free from gluten.
How do I know when the beans are cooked perfectly?
The beans should be tender but still hold their shape. Overcooked beans will become mushy, so taste them once they soften during simmering before baking, and adjust cooking time as needed.
Final Thoughts
There’s something truly special about the Greek Sausage and Beans Recipe – it’s a dish that feels both luxurious and homey all at once. Whether you’re cooking for a crowd or craving a comforting solo dinner, it brings warmth and joy to the table with every bite. Give it a try and watch it become one of your favorite recipes to revisit again and again!
Print
Greek Sausage and Beans Recipe
- Total Time: 2 hours 8 minutes
- Yield: 6 servings 1x
Description
A hearty and flavorful Greek dish featuring tender gigantes beans and savory Italian sausage, slow-cooked and baked with fresh vegetables, aromatic herbs, and tangy feta cheese. This comforting recipe blends traditional Mediterranean ingredients for a satisfying meal perfect for family dinners.
Ingredients
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 Mixture and Seasonings
- 24 ounces cherry tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Other
- 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 fill with water. Bring to a boil, then reduce to a moderate simmer. Cook until the beans are almost tender, then drain and set aside. If using canned beans, skip this step.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish later.
- Cook the Sausage: Heat a large pot over medium heat and add the olive oil. Add the sausage, breaking it apart with a wooden spoon. Cook until browned, then remove the sausage with a slotted spoon to a plate and set aside.
- Sauté Vegetables: To the same pot, add the onions, carrots, and celery along with a pinch of salt. Sauté until the vegetables are soft and translucent, about 12-15 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the tomato paste and cook for another 5 minutes, adding a splash of water or stock if the paste starts to burn.
- Deglaze and Combine: Pour in the chicken stock and bring it to a boil, scraping the bottom of the pot to lift any browned bits. Add the cherry tomatoes, cooked or canned beans, reserved sausage, oregano, and thyme. Stir and bring the mixture back to a boil, then turn off the heat.
- Bake the Dish: Transfer the mixture into a baking dish, cover with foil, and bake for 1 hour.
- Add Feta and Finish Baking: After 1 hour, remove the foil. If the beans look dry, add 1/2 to 1 cup stock or water. Sprinkle the feta cheese over the top. Bake uncovered for another 30 minutes, or until most of the liquid has evaporated.
- Finish and Serve: Remove from the oven and stir in the lemon zest and parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot, topped with extra feta and a drizzle of olive oil. Accompany with pita or crusty bread if desired. Enjoy!
Notes
- Soaking dried beans overnight helps reduce cooking time and improve digestibility.
- If using canned beans, rinse well to reduce sodium content.
- Adjust the amount of chicken stock during baking to achieve your preferred consistency.
- Adding lemon zest at the end brightens the flavors and adds freshness.
- This dish can be made vegetarian by substituting sausage with plant-based sausage or mushrooms.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or oven.
- Prep Time: 20 minutes (plus soaking time for beans)
- Cook Time: 1 hour 48 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
