OVEN GIANTS WITH SAUSAGE

RECIPES/MEAT/Χοιρινό

OVEN GIANTS WITH SAUSAGE

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Recipe-Ingrediants

Oven-Baked Giant Beans with Sausage

A tasty variation of the classic giant beans that makes us wonder why we haven't tried this variation sooner! The sausage pairs perfectly with the giant beans, leaving a satisfied palate in its wake! We've soaked the giant beans overnight to allow them to absorb water (to swell).

The sausage I'll be using is village-style (from my hometown, Kymi). However, you can use any sausage you prefer (e.g., with leeks or even chicken sausage for a lighter version).

Ingredients:

500g giant beans
2 village-style sausages, sliced
3 ripe tomatoes, grated
2 carrots, thinly sliced
2 celery stalks, finely chopped (with strings removed)
3 cloves of garlic, thinly sliced
2 large onions, sliced
Half a bunch of fresh onions, finely chopped, or 2 leeks (only the white part), cut into half-moons
Some parsley
Salt, pepper, paprika, olive oil

Directions

Boil the giant beans over low heat for about an hour (if you have a pressure cooker, approximately 20 minutes is enough to cook them quickly).
While the beans are boiling, prepare the ingredients: chop the onions, cut the carrots, slice the dried garlic, grind the tomatoes, and finely chop the parsley.
Drain the giant beans, and when they are almost ready, preheat the oven to 180°C (356°F).
Once the giant beans are ready, place them in a casserole dish and pour the prepared ingredients over them, mixing well. On top, add the sliced sausages. Pour a generous amount of olive oil, as it enhances the flavor.
Add a bit of water, cover with the lid, and place it in the oven.
Bake the dish for about an hour and twenty minutes, making sure our liquids don't dry out. In the middle, turn the sausages. During the last ten minutes, you can remove the lid and bake them on the grill to get a caramelized color, but be careful not to burn them!