Loukaniko with Gigantes

Loukaniko with Gigantes

Recipes with Loukaniko

Giant white beans slow-cooked in tomato sauce with chunks of loukaniko. The beans absorb the sausage fat and wine. The result is thick, filling, and good the next day. A staple of taverna menus across northern Greece and the islands.

Prep Time

15 min

Cook Time

40 min

Servings

4

Difficulty

Medium

Ingredients

  • 2 x 400g cans gigantes beans (or large butter beans), drained
  • 400g loukaniko, cut into 2cm rounds
  • 1 large onion, diced
  • 3 garlic cloves, sliced
  • 400g canned crushed tomatoes
  • 100ml dry red wine
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 tsp sweet paprika
  • 1 bay leaf
  • Salt and black pepper
  • Fresh parsley or dill to finish
  • Feta cheese, crumbled, for serving

Steps

1

Heat 2 tablespoons of olive oil in a wide casserole over medium-high heat. Brown the loukaniko rounds on both sides, about 2 minutes per side. Remove and set aside.

2

In the same pot, cook the onion in the remaining oil over medium heat for 6 minutes until softened and golden. Add the garlic and tomato paste. Cook, stirring, for 2 minutes.

3

Pour in the red wine and let it reduce for 1 minute. Add the crushed tomatoes, paprika, bay leaf, and 200ml water. Season with salt and pepper.

4

Add the drained beans and the browned loukaniko. Stir gently to combine. Bring to a simmer.

5

Reduce heat to low. Cook uncovered for 25 minutes, stirring occasionally, until the sauce is thick and the beans have absorbed some of the fat. Discard the bay leaf.

6

Drizzle with the remaining olive oil. Scatter fresh parsley or dill over the top. Serve with crumbled feta and bread.

Tips

This dish improves overnight. The beans continue to absorb the sauce. Reheat gently with a splash of water to loosen. If using dried gigantes, soak overnight and boil for 1 hour before starting. The canned version works and saves 90 minutes.