Mia Kouppa

https://miakouppa.com

Greek Baked Gigantes with Sausage (Loukaniko)

Gigantes combined with vegetables and Greek sausage (loukaniko) for a delicious meal.

Prep Time30

Cook Time2

Soaking beans12

Total Time14 30

Course: Main Course

Cuisine: Greek

Servings: people

Calories: 428kcal

Author: Helen Bitzas

Equipment

Ingredients

500 grams gigantes dry beans
300 grams Greek sausage (loukaniko) See Recipe Notes
1/3 cup olive oil
1 medium yellow onion
3 celery stalks, if they have leaves, include them
2 large carrots
1 red pepper
3 garlic cloves
1 tsp sugar
3 bay leaves
2 tbsp tomato paste
1 ⅔ cup tomato sauce, or crushed tomatoes
1 ⅓ cup water
1 tsp salt
1/4 tsp black pepper
1 tsp dried Greek oregano
1/4 tsp red pepper flakes
2 sprig fresh thyme leaves
1 zest of one lemon
1/2 cup chopped fresh parsley
1/2 cup chopped green onions (white and green part)

US Customary - Metric

Instructions

The night before you want to prepare your meal, rinse and then soak the gigantes. Cover them with plenty of water and let soak overnight or for 12 hours.
500 grams gigantes
The next day, bring a pot of water to a boil, cover and boil your gigantes for approximately 60 minutes, until you are able to bite into them. They will still have a crumbly inside texture at this point. This is fine, as they will finish cooking in the oven.
Drain the gigantes and then place them in the baking pan.
While the gigantes are boiling, start prepping the veggies. Cut the onion, carrots, celery, and red pepper into thick chunks. Cut the garlic cloves into slices.
1 medium yellow onion, 3 celery stalks, if they have leaves, include them, 2 large carrots, 1 red pepper, 3 garlic cloves
Slice the loukaniko (sauce) into rounds about 1/2 inch thick.
300 grams Greek sausage (loukaniko)
In a large frying pan, use some of the olive oil and coat the pan. Fry the loukaniko pieces until golden brown on both sides. No need to cook through, they will finish cooking in the oven.
Remove the sausage from the pan using a slotted spoon and keep aside. Leave the oil in the pan.
Pour the remaining oil into the frying pan, and add in the veggies. The onions, celery, carrots, pepper and the garlic. Sprinkle with the sugar, add the bay leaves, and cook for about 10-15 minutes till they soften and caramelize.
1/3 cup olive oil, 1 tsp sugar, 3 bay leaves
Add the tomato paste and saute for a couple of minutes till the tomato paste darkens. This will richen the sauce.
2 tbsp tomato paste
Pour the veggies over the gigantes that are already in the baking pan.
Add the tomato sauce, the water, the oregano, the red pepper flakes if you're using, the salt and pepper, and the lemon zest. Top with the loukaniko.
1 ⅔ cup tomato sauce, or crushed tomatoes, 1 ⅓ cup water, 1 tsp salt, 1/4 tsp black pepper, 1 tsp dried Greek oregano, 1 zest of one lemon, 1/4 tsp red pepper flakes
Gently stir to combine.
Top with the fresh parsley, green onions and fresh thyme sprigs, mixing slightly.
1/2 cup chopped fresh parsley, 1/2 cup chopped green onions (white and green part), 2 sprig fresh thyme leaves
Cover the pan with aluminum foil and place on bottom rack at 350℉ for 1 hour.
After the hour, remove pan from the oven, carefully removing the foil. Stir, and place back in the oven for an additional 30 minutes.
Remove from the oven and let sit for about 15-20 minutes before serving. If desired drizzle each serving with a little olive oil and top with fresh parsley.
Enjoy with bread and lots of feta!

Video

Notes

If you cannot find Greek sausage, you can substitute with any sausage of your choosing.

Nutrition