Greek Sausage and Beans
Greek Sausage and Beans is a hearty and flavorful dish that's easy to make and combines beans and sausage stewed with tomatoes and finished with feta, lemon, and fresh parsley.
Servings: 6
Ingredients
- 1 pound (454g) dried gigantes beans or butter beans soaked overnight or 4 15-ounce cans
- 1/2 cup (120ml) extra virgin olive oil
- 1 pound (454g) bulk Italian sausage
- 1 large onion chopped
- 1 large carrot chopped
- 2 ribs celery chopped
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 24 ounces cherry tomatoes
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- 1 1/2 cups (360ml) low-sodium chicken stock
- salt and pepper to taste
- 3/4 cup (110g) feta cheese plus more for serving
- 2 teaspoons lemon zest
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Place the presoaked beans in a large pot and fill with water. Bring the beans to a boil then lower the heat to a moderate simmer. Once the beans are almost tender, drain in a colander and set aside. Note: Skip this step if using canned beans.
- Preheat oven to 350°F.
- Heat a large pot to medium with the olive oil. Add the sausage and cook until brown while breaking it up with a wooden spoon. Once brown, remove the sausage with a slotted spoon to a plate and set aside.
- Add the onions, carrots, and celery to the pot along with a pinch of salt. Cook until the vegetables are soft and translucent (12-15 minutes) then add the garlic and cook until fragrant. Add the tomato paste and cook for another 5 minutes while stirring. If the paste starts to burn, add a splash of water or stock.
- Add the chicken stock to the pot and bring to a boil. Scrape the bottom of the pot with a wooden spoon to remove any brown bits. Add the tomatoes, beans, sausage, oregano, and thyme and bring back to a boil. Once boiling turn off the heat and pour the pot into a baking dish. Cover with foil and bake for 1 hour.
- After 1 hour remove the foil from the baking dish. If the beans are dry, add a 1/2-1 cup of stock or water. Add the feta cheese. Bake for another 30 minutes or until most of the liquid has evaporated.
- Remove from the oven and mix in the lemon zest and parsley. Taste test and make final adjusmtents to salt and pepper. Serve with pita or crusty bread along with more feta and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Giagantic beans can be subbed with butter beans, cannellini, or great northern.
- Dried beans should be soaked overnight and then cooked until almost tender before using. 4 15-ounce canned beans can be subbed for 1 pound of dried beans.
- Feta can be baked during the last 30 minutes or served at the table.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Calories: 761kcal | Carbohydrates: 56.8g | Protein: 37.2g | Fat: 44.5g | Saturated Fat: 12.2g | Cholesterol: 78mg | Sodium: 837mg | Fiber: 21.5g | Sugar: 8.2g | Calcium: 230mg | Iron: 9mg
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