Giant Beans with Roasted Red Peppers and Sausages

October 23, 2013

This vibrant dish of giant beans, roasted red peppers, and savory sausage is an easy dinner the whole family will enjoy. Simply sauté onions and garlic, simmer the beans, then bake with pre-roasted red peppers, olive oil, herbs, vinegar and tomato paste for a dish that pops with flavor.

Giant Beans with Roasted Red Peppers and Sausages
Courtesy of Cat Cora’s Kitchen by Gaea

6 servings

1 pound (500gr) Greek giant beans, soaked overnight
1/2 cup Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
2 medium-sized red onions, peeled and finely chopped
4 garlic cloves, minced
2 cups water
5 ounces (150 gr ) Kalamata or other spicy and aromatic sausage, cut into 6-mm / 1/4-inch rounds
3 cups coarsely chopped drained roasted red peppers
1 cup loosely packed chopped fresh dill or parsley
1/4 cup red wine vinegar
2 Tbsp. tomato paste
Cat Cora's Kitchen Natural Greek Sea Salt and freshly ground black pepper to taste

In a large heavy skillet, heat 2 tablespoons of the olive oil over medium heat and cook the onions, stirring frequently, until wilted and lightly caramelized, about 15 minutes. Add the garlic and stir to soften.

Preheat oven to 190 C / 375 F.

Rinse and drain the soaked beans and place in a large pot with enough water to cover them by 7.60 cm / 3 inches. Bring to a boil, reduce heat. Simmer, partially covered, for 30-40 minutes, until soft but al dente. Remove from heat and drain.

Place beans in a large baking pan with 3 tablespoons olive oil, the onions, and water. Mix thoroughly. Cover the pan with aluminum foil and bake for about 1 hour or until the beans are tender and creamy. Add more water throughout baking, if necessary, to keep the beans from burning.

Thirty minutes before removing from oven add the sausages and 15 minutes before removing add the roasted peppers and their juices, herbs, dill, vinegar, tomato paste, salt, and pepper.

Drizzle with a few drops of olive oil and serve.
 


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