with sausage and vegetables in the oven
preparation time: 10 minutes
cooking time: 11/2 hour
250 gr gigantes – butter beans (soaked for 12 hours)
1 large sausage with leek, cut into chunks
1 aubergine, cut into large cubes
50 ml olive oil ARTIUS PGI LACONIA EVOO
100 ml white wine
1 green pepper, cut into chunks
1 yellow pepper, cut into chunks
2 tomatoes, coarsely chopped
4 tablespoons parsley, finely chopped
salt ARTIUS KITHIRA FLAKES and black pepper
Put the beans in a large saucepan and boil for 1 hour. Drain them and put them back in the pot and add cold water.
Preheat the oven at 180 degrees Celsius.
Warm the olive oil in a large non-stick frying pan and sauté the aubergine and peppers for 5 minutes stirring continuously. Add the wine.
Transfer the vegetables to a Pyrex (casserole dish), add the beans and tomatoes, the sausage, salt and pepper and cook for 30 minutes until the beans become tender and the sauce is thick.
Serve with finely chopped parsley.