Description
A flavorful one-pot dish featuring Greek sausage, beans, and fresh vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 pound (454g) dried gigantes beans or butter beans, soaked overnight (or 4 15-ounce cans, drained and rinsed)
- 1 pound (454g) bulk Italian sausage
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, minced
- 24 ounces cherry tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Greek oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 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
- For a vegetarian version, substitute sausage with plant-based sausage.
- This dish can be made in advance and reheats well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 45mg
Keywords: Greek Sausage, Beans, One-Pot Recipe