Giant Beans with Smoked Sausage in Tomato Sauce
This rustic Greek baked giant bean dish combines tender beans with smoky sausage, sweet peppers, onions, and a rich tomato sauce infused with oregano, smoked paprika, and extra virgin olive oil. Slow baking allows the flavors to meld beautifully, creating a hearty, satisfying meal with a silky sauce that’s perfect for scooping up with crusty bread.
Recipe by Chef Giorgos Tsoulis, this comforting one-pan dish is inspired by the classic Greek gigantes plaki, with the addition of smoked sausage for extra depth and heartiness. Serve it as a standalone main course or alongside a crisp salad and zucchini bread for an easy Mediterranean-style dinner that’s just as delicious reheated the next day.
Giant Beans with Smoked Sausage in Tomato Sauce
Ingredients
- 300 g giant beans soaked in cold water overnight
- 2 smoked pork sausages (i.e. kielbasa or similar) sliced diagonally into thick pieces
- 400 g canned chopped tomatoes or tomato passata
- 360 ml reserved bean cooking water
- 120 ml extra virgin olive oil
- 20 g celery chopped
- 2 tbsp tomato paste
- 2 onions finely chopped
- 2 Florina peppers sliced into thin strips
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt
- pepper
Instructions
- Drain and rinse the soaked giant beans thoroughly. Place them in a large pot of boiling water over high heat. Cook for 1 hour and 30 minutes, until the beans are almost tender but still hold their shape.
- While the giant beans are boiling, skim off any foam with a spoon. Once the foaming stops, reduce the heat to a simmer.
- Drain the beans again, reserving some of the cooking water, and transfer them to a 27 x 20 cm baking dish.
- Preheat the oven to 180°C (356°F), fan mode.
- In a pan over medium heat, add 3 tablespoons of the olive oil and sauté the onions and Florina peppers until softened.
- Stir in the tomato paste, smoked paprika, and oregano, cooking briefly to release the flavors.
- Add the sliced sausages and canned tomatoes, season with salt and freshly ground black pepper, and stir to combine.
- Pour the sauce over the beans in the baking dish and mix gently to coat them evenly.
- Chop the celery finely and sprinkle it over the beans. Pour in the reserved bean cooking water along with the remaining olive oil, season again with salt and pepper, and stir lightly.
- Cover the baking dish with aluminum foil and bake for 60–90 minutes, until the beans are fully tender and the sauce is rich and flavorful.
- Serve the dish hot, straight from the oven.
Notes
- For a spicier dish, add a pinch of chili flakes.
-  For extra flavor, brown the sliced sausages in a little olive oil for 3–4 minutes before sautéing the onions and peppers. Remove the sausages from the pan, cook the vegetables as directed, then return the sausages to the pan before adding the tomatoes.
Related:Â Fasolada (Greek Bean Soup)
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