If you are searching for a hearty dish that combines rustic comfort with bold Mediterranean flavors, the Greek Sausage and Beans Bake Recipe is your new go-to. Imagine tender gigantes beans mingling with savory Italian sausage, sweet cherry tomatoes, and a fragrant mix of oregano and thyme, all brought together under a golden blanket of melting feta cheese. This bake offers not only a satisfying meal for your family but an experience of warmth and celebration in every bite. It’s a dish that feels like home and tastes like a festive occasion, perfect for sharing on any day of the week.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor and texture, creating a dish that’s both wholesome and vibrant. The simplicity of these ingredients lets the Mediterranean essence shine through, making the cooking process as enjoyable as the eating.
- Dried gigantes beans or butter beans: Soaked overnight for creamy, buttery bites that are the heart of this dish.
- Bulk Italian sausage: Adds rich, savory depth with a touch of spice.
- Large onion: Provides a sweet, aromatic foundation when sautéed.
- Large carrot: Offers subtle natural sweetness and a lovely color contrast.
- Ribs of celery: Bring a delicate crunch and earthiness.
- Garlic cloves: Infuse warmth and aromatic intensity.
- Cherry tomatoes: Bursting sweetness that balances the savory notes.
- Tomato paste: Concentrated tomato flavor to deepen the sauce.
- Dried Greek oregano: Essential for authentic Mediterranean flavor.
- Dried thyme: Adds herbal nuance and complexity.
- Salt and pepper: To taste, enhancing all flavors perfectly.
- Extra virgin olive oil: The luxurious fat that ties everything together.
- Low-sodium chicken stock: Keeps the dish moist and savory without overpowering.
- Feta cheese: Tangy, creamy, and slightly salty—this is the crowning glory.
- Lemon zest: Brightens the entire dish with fresh citrus notes.
- Flat-leaf Italian parsley: Adds a burst of herbal freshness at the end.
How to Make Greek Sausage and Beans Bake Recipe
Step 1: Prepare the Beans
If you choose dried gigantes beans, begin by soaking them overnight to soften and jump-start their cooking process. Then simmer them gently until almost tender. This careful cooking ensures each bean is creamy but holds its shape beautifully in the bake. Using canned beans? That works too and saves time—simply drain and rinse.
Step 2: Preheat Your Oven
Set your oven to 350°F (175°C). This steady temperature makes sure everything cooks evenly as the flavors meld together during baking, turning the dish into a bubbling, aromatic delight.
Step 3: Brown the Sausage
In a large pot over medium heat, warm the olive oil and add the bulk Italian sausage. Breaking it into pieces with your wooden spoon helps create that perfect bite of meaty, savory goodness. Once browned and fragrant, set the sausage aside to keep all those tasty juices.
Step 4: Sauté the Vegetables
Use the same pot to cook the chopped onion, carrot, and celery with a pinch of salt. This trio is the classic mirepoix that adds sweetness, texture, and depth. After they turn soft and translucent, stir in garlic and tomato paste to layer in rich umami flavors—watch closely so the paste doesn’t burn, adding stock if necessary.
Step 5: Build the Sauce
Pour chicken stock into the pot and bring to a lively boil, scraping all those browned bits off the bottom to enhance flavor. Then add the cherry tomatoes, cooked beans, reserved sausage, oregano, and thyme. Stir well and let this come back to a boil before turning off the heat to rest.
Step 6: Bake Covered
Transfer everything into a spacious baking dish and cover tightly with foil. Baking for one hour allows the flavors to marry and the beans to finish softening without drying out. The cover keeps all the moisture trapped inside, building richness.
Step 7: Bake Uncovered with Feta
After the first hour, remove the foil and check the beans’ moisture. If it looks dry, add more stock or water. Crumble feta cheese over the top, then bake uncovered for 30 more minutes. This step melts the feta gently and develops a golden, slightly crusty surface that’s irresistible.
Step 8: Finish and Season
When you take the bake out of the oven, stir in fresh lemon zest and parsley for brightness and color. Taste and adjust the seasoning with salt and pepper as needed. Serve immediately with extra feta and a drizzle of olive oil to perfect the dish.
How to Serve Greek Sausage and Beans Bake Recipe
Garnishes
Finish this dish with a sprinkle of fresh feta and chopped parsley for freshness and bite. A light drizzle of high-quality extra virgin olive oil on top right before serving elevates flavors and adds a subtle fruitiness that complements the hearty bake perfectly.
Side Dishes
This bake pairs beautifully with warm pita bread or a crusty country loaf to soak up the rich sauce. A simple green salad with lemon vinaigrette provides a crisp, refreshing contrast, balancing the richness of the sausage and beans.
Creative Ways to Present
For gatherings, serve the bake family-style in the baking dish straight to the table to keep things casual and inviting. Or plate individual portions topped with a sprig of parsley and a lemon wedge for an added pop of color and flavor that invites digging in.
Make Ahead and Storage
Storing Leftovers
The leftovers from this Greek Sausage and Beans Bake Recipe taste even better the next day. Store them in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making for a fantastic quick meal or lunch option.
Freezing
If you want to enjoy this meal at a later time, freeze the baked dish (before adding fresh parsley and lemon zest) in a freezer-safe container for up to 2 months. Be sure to thaw it overnight in the fridge and reheat gently for best results.
Reheating
Reheat leftovers in a covered oven-safe dish at 325°F (160°C) until warmed through, about 20–25 minutes. This method refreshes the texture and flavor much better than microwaving, preserving the bake’s comforting qualities.
FAQs
Can I use canned beans instead of dried?
Absolutely! Using canned beans saves time and works well in the recipe. Just be sure to drain and rinse them well before adding to reduce excess sodium and keep the flavors balanced.
What type of sausage is best for this recipe?
Bulk Italian sausage is ideal because of its robust seasoning and texture that melts beautifully into the dish. However, you can substitute with another flavorful pork sausage if desired, just be mindful of seasoning differences.
Is this recipe gluten-free?
Yes, all the ingredients in this Greek Sausage and Beans Bake Recipe are naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Can I make this vegetarian?
To make it vegetarian, simply omit the sausage and substitute with sautéed mushrooms or a plant-based sausage alternative. Adjust seasoning and cooking times accordingly for the best taste and texture.
How spicy is the finished dish?
This bake is mildly spiced, with the sausage providing most of the warmth. If you prefer more heat, consider adding crushed red pepper flakes during the sauté step or choosing a spicier sausage variety.
Final Thoughts
There is something wonderfully satisfying about the Greek Sausage and Beans Bake Recipe that makes it a treasured addition to any home cook’s repertoire. From the cozy aroma that fills the kitchen to the rich medley of flavors in every spoonful, this dish brings comfort and joy to the table. If you want a recipe that feels like a warm hug and delivers on flavor, give this bake a try — it’s sure to become a favorite you’ll want to make again and again.
Print
Greek Sausage and Beans Bake 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 Greek Sausage and Beans recipe is a hearty and flavorful dish combining tender butter beans, savory Italian sausage, and classic Mediterranean ingredients like cherry tomatoes, oregano, and feta cheese. Slow-cooked and baked to perfection, it offers a comforting and wholesome meal that’s perfect for family dinners or gatherings, enhanced with fresh lemon zest and parsley for a bright finish.
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
Tomatoes and Seasonings
- 24 ounces cherry tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Liquids and Toppings
- 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
- Cook the Beans: If using dried beans, place the presoaked beans in a large pot and cover with water. Bring to a boil and then reduce to a moderate simmer. Cook until the beans are almost tender, about 1 to 1.5 hours. 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 assembled dish later.
- Brown the Sausage: Heat a large pot over medium heat and add the extra virgin olive oil. Add the bulk Italian sausage, breaking it apart with a wooden spoon. Cook until browned all over, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside on a plate.
- Sauté Vegetables: In the same pot, add chopped onions, carrots, celery, and a pinch of salt. Sauté until the vegetables are soft and translucent, approximately 12-15 minutes. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the tomato paste and cook for another 5 minutes, adding a splash of water or chicken stock if it begins to stick or burn.
- Add Liquids and Seasonings: Pour in the low-sodium chicken stock and bring to a boil, scraping the bottom of the pot to loosen any browned bits. Mix in 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 tightly with foil. Bake in the preheated oven for 1 hour to meld flavors and cook thoroughly.
- Finish Baking Uncovered: Remove the foil after 1 hour. If the beans and sauce appear dry, add 1/2 to 1 cup additional chicken stock or water. Sprinkle the feta cheese evenly over the top. Bake uncovered for another 30 minutes or until most of the liquid has evaporated and the dish is bubbling and golden on top.
- Garnish and Serve: Remove from the oven and stir in freshly grated lemon zest and minced flat-leaf Italian parsley. Adjust seasoning with salt and pepper as needed. Serve hot, topped with extra feta cheese and a drizzle of olive oil. Accompany with warm pita bread or crusty bread for a complete meal. Enjoy!
Notes
- Soaking dried beans overnight reduces cooking time and improves digestibility.
- Using low-sodium chicken stock helps control the salt content of the dish.
- Feta cheese adds a salty tang; adjust additional salt seasoning accordingly.
- Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.
- To make this dish vegetarian, substitute the Italian sausage with plant-based sausage and use vegetable broth.
