Giant beans with sausages in the oven
Ingredients (for 4-6 servings)
∙450 g AGRON POIEMATA giant beans
∙2-3 village sausages (spicy or with leeks, depending on your preferences)
∙1 large onion, finely chopped
∙2 cloves of garlic, sliced or finely chopped
∙2 red peppers, finely diced
∙400 g chopped tomatoes (or grated tomatoes) AGRON POEMATA
∙120 ml olive oil (about 3/4 cup)
∙1 tbsp tomato paste AGRON POEMATA
∙1 tbsp dried thyme or oregano
∙Salt and freshly ground pepper
∙A little fresh parsley, finely chopped (for serving)
∙Feta cheese (optional, for serving)
Instructions
- Preparing the beans:
The night before, place the beans in a large pot with cold water and let them soak for at least 12 hours. The next day, drain them, rinse well, and place them in a clean pot with plenty of water. Boil until soft but still holding their shape, about 50 minutes. Drain and set aside. - Preparing the sauce:
Preheat the oven to 200°C (fan or conventional). In a large frying pan or pot, heat half of the olive oil. Add the sausages cut into rounds or pieces and sauté for 3-4 minutes until browned. Add the chopped onion, garlic, and peppers. Sauté for 4-5 minutes until softened. Add the tomato paste and stir for 1 minute. Then add the chopped tomatoes (or grated tomatoes), herbs, salt, and pepper. Let the sauce simmer for 5-10 minutes. - Baking:
Transfer the drained beans to a large ovenproof dish. Pour the sauce with the sausages and the remaining olive oil over them. Mix well to coat everything evenly. Add a little hot water if needed, just enough to barely cover the beans (about 1 cup). Bake for 30-40 minutes until the liquids are absorbed, the beans have softened, and the sauce has thickened.
Serving
Serve hot, sprinkled with fresh parsley and grated feta cheese.
Enjoy with fresh bread.
Bon appétit!
