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14 December 2012,21:17 by
Mina Giouvanaki

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BEAN, SPINACH, AND SAUSAGE CASSEROLE

Serves :
4

Preparation Time :
1 day and 30 minutes (including saoking)

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Put the beans into a pan, pour in water to cover, and bring to a boil.
  • Reduce the heat and simmer for about 30 minutes, then drain, and tip into an ovenproof dish. Preheat the oven to 350°F (180°C/ gas mark 4).
  • Meanwhile, heat half the oil in a skillet or frying pan. Add the sausage, onion, and garlic and cook over low heat for 5 minutes, until the onion has softened.
  • Stir in the tomatoes and parsley, season with salt and pepper, and simmer for 5 minutes. Pour the mixture over the beans, stir well, and bake, adding a little hot water if necessary, for about 50 minutes, until the beans are soft.
  • Meanwhile, roughly chop the spinach, and cook over low heat for 2-3 minutes, until wilted. Drain well. Heat the remaining olive oil in a skillet or frying pan, add the spinach, and cook over low heat for about 5 minutes.
  • Remove the beans from the oven and dot with the spinach. Bake for 5 minutes more. 
  • Serve Hot. 

INGREDIENTS

  • 300 grams dried giant white beans or lima (butter) beans, soaked for 24 hours in cold water to cover and drained
  • 150 ml Cooking oil
  • 250 grams pork sausages, cut into bite-size pieces
  • 1 onion, grated
  • 2 garlic cloves, finely chopped 
  • 500 grams ripe tomatoes, peeled and finely chopped or 400 grams canned chopped tomatoes
  • 4 tablespoons finely chopped fresh parsley
  • Salt and pepper
  • 500 grams fresh spinach, rinsed and coarse stalks removed

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