Spicy “gigantes” beans with sausage in the wood fired oven

Baked “Gigantes” beans in the woodfired oven, spicy or hot, depending on what you like best. A classic, traditional winter recipe made with seasonal ingredients. As you probably know by now, we prefer making seasonal recipes. Every season offers unique flavors and pulses have a special place in our diet during fall and winter. “Gigantes” beans (large white beans) have a unique, delicious taste, which makes them stand out from the other pulses. In fact, according to tradition, they are meant to be baked in the oven. There are many different options; basic, spicy or even hot, with or without sausage. And the list goes on. Here, you’ll see a classic recipe for spicy giant beans with sausage. Let’s see it step-by-step.

INGREDIENTS

0.5kg “gigantes” beans (large white beans)
300-350g sausage, 50% spicy sausage- 50% beef sausage
2 medium carrots
1 large onion
6-7 green onions with the green part
¼ bunch leaf celery
1 small piece of celery root
1 tbsp fresh peppermint
3 small hot chili peppers
1 tbsp sea salt
1 tsp black pepper
1 tbsp sweet chili flakes
½ tsp hot chili flakes
1 tsp oregano
250ml tomato juice
150ml extra virgin olive oil

PREPARATION

To prepare this recipe, start by rinsing the beans well and soaking them into plenty of lukewarm water for 4-5 hours before cooking. After the beans have soaked, transfer them to a large saucepan along with their water and boil them. If necessary, add enough water so that the liquid level is 3cm (1.2 inches) above the beans. Bring to a boil over low heat. Thinly slice the carrots, and the celery root, then, finely chop leaf celery, onion, and peppermint. Once the beans soften, add all the ingredients apart from the sausage. Bring to a boil and remove them from the stove (refer to the video above for the detailed process).

COOKED ON Indirect wood-fired oven

COOKING

While boiling the beans, preheat the indirect wood-fired oven. Place thin pieces of dry hardwood with the kindling inside the fire chamber and gradually add thick pieces to initiate the fire. Light a few charcoals inside the fire cabin of your charcoal grill to lightly grill the sausage over high heat. Once the sausage gets a nice color on its surface, and before it’s completely done, remove from the grill and thinly-slice it when it’s cool enough to handle. When the indirect wood-fired oven’s temperature is 200⁰C (392⁰F), it’s time for cooking.

Pour the pre-cooked beans in a clay baking tray and spread them carefully. Add sausage on top and place in the oven. Slow cook for 1.5 hour. There should be only oil left. When the beans are ready, remove the tray from the oven and wait until the food cools down.

It’s served warm or cold. It’s mildly spicy and it can also accompany wine or ouzo. This dish can be an appetizer if you have a casual gathering or a main course accompanied by fresh salads and grilled vegetables.

Happy cooking everyone!