Greek traditional Epirus gigantes me loukaniko/ baked sausage butterbeans/ γίγαντες με λουκάνικο

Greek traditional Epirus gigantes me loukaniko, aka giant butter beans casserole with sausage! A hearty and flavorful dish from the good old days like my yiayia used to make it, later my mom and now me! And amazing dish cooked in tomato sauce and lots of herbs, each family and region has its own version, but today I’ll show you how my yiayia made it! Follow for more delicious Greek recipes!
Recipe below ⬇️
⚫️ingredients:
– 2 cups giant butter beans ( gigantes) cooked or canned ( 2 -3 cans)
– 1 bunch chopped scallions
– 1/2 handful dill
– 1/2 handful parsley
– 1/2 handful mint
– 2lb sausage sautéed
– salt & pepper as needed
– 2 cups tomato sauce or 3-4 fresh tomatoes purée
– 1 & 1/2 liters of water for pressure cooker ( 3+ liters for stovetop)
⚫️ instructions:
– into a pressure cooker or a stovetop pot add the water and the beans and boil until are fully cooked and tender ( if you are cooking in a stove top soak the beans in a bowl with water overnight)
– when the beans are ready drain but keep the water
– into a large saucepan or skillet sauté the sausage and set aside, then sauté the scallions ( green onions) for 5 mins , add the tomato sauce or purée and let cook for mins , add the beans, the seasoning and the herbs, add water from the beans to slightly cover them , mix well and bake into a preheated oven at 400F (200C) until a thick sauce is left ( it will take around 30 mins , if needs more cook more)
– when is ready drizzle some fresh olive oil and herbs and enjoy with freshly baked bread
KALI OREKSI
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