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Greek Sausage and Beans Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 88 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish later.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/greek-sausage-and-beans-bake-recipe/