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
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 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
