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Braised Butter Beans with Sausage

Course Main Course, Side Dish
Cuisine Mediterranean
Keyword pork
Total Time 3 hours
Servings 8
Author Cherry on My Sundae

Ingredients

  • 1 lb dried butter beans soaked overnight
  • 10 ounces uncured sausage casings removed
  • ½ cup olive oil divided
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • ¼ cup minced garlic
  • 2 tablespoons tomato paste
  • 3 cups cherry tomatoes
  • ½ cup chopped parsley
  • 2 tablespoons fresh oregano
  • 6 sprigs thyme
  • 1 teaspoon red chili flakes
  • 1 teaspoon lemon zest
  • ½ cup sherry cooking wine
  • 1 cup water
  • salt and pepper
  • ½ cup crumbled feta
  • ½ cup chopped parsley for garnish
  • freshly crack black pepper
  • crusty bread for serving

Instructions

  • Preheat oven to 350 degrees F.
  • Drain soaked beans and place in a large pot. Fill pot with enough water to cover beans. Cover the pot and bring to a boil over high heat. Reduce heat to low and continue to simmer for 1 hour or until beans are tender but not mushy. Skim the foam from the water while the beans cook. Drain beans, reserving 2 cups of the cooking liquid. Place beans in a 9x13 inch baking dish and set aside.
  • Heat a large saute pan over medium heat. Add sausage and cook until browned, breaking up sausage into small chunks. Remove with a slotted spoon and set aside.
  • In the same pan, heat ¼ cup olive oil. Add onion and celery and saute until tender, about 5 minutes. Add garlic and saute for 1 more minute.
  • Add back sausage along with tomato paste, tomatoes, parsley, oregano, thyme, red chili flakes, lemon zest, and sherry wine. Bring to a simmer and continue to cook for 5 minutes. Add reserved 2 cups cooking liquid and bring to a boil. Season braising sauce with salt and pepper.
  • Pour braising liquid over beans, stirring to combine. Add another cup of water and drizzle remaining ¼ cup olive oil on top. Continue cooking beans in oven for 1 hour or until tender.
  • Remove braised beans with sausage from the oven. Top with crumbled feta, chopped parsley, and freshly cracked black pepper. Serve with crusty bread if desired.