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Hello everybody ♥️ It’s been a rainy autumn in Greece so far 🌧️🍂 I made apple pancakes for breakfast to enjoy the rain and had a lovely shopping spree to hunt for seasonal items 🎃 Then I did a giant bean casserole to warm us up 🥘 I hope you enjoy today’s video and the moody weather 🥹🌧️ Thank you so much for watching 🍂♥️♥️ Greek Baked Giant Beans with Sausage INGREDIENTS 500 g dried giant white beans, soaked overnight 4 carrots, cut into medium slices 1 onion, finely chopped 1 celery stalk, thinly sliced 2 Florina peppers (sweet red pointed peppers), cut into medium rings 1 leek, white part only, thinly sliced 1 tbsp tomato paste 500 g ripe tomatoes, grated ½ tsp sugar 2 medium rustic sausages of your choice, sliced Leaves from ½ bunch of celery, finely chopped 100 ml olive oil Salt and freshly ground black pepper METHOD 1. Drain and thoroughly rinse the soaked beans. Place them in a large pot with 3 of the sliced carrots and add enough water to cover. 2. Bring to the boil over high heat, carefully skimming off any foam. 3. Reduce the heat and simmer with the lid partially open for about 1 hour, until the beans are fairly tender. Add salt during the last 10 minutes of cooking. 4. Drain the beans and carrots, reserving about 2 cups of the cooking liquid. Set aside. 5. Clean and dry the pot. Heat 80 ml of the olive oil and sauté the onion, celery stalk, remaining carrot, 1 of the peppers and the leek for 4–5 minutes, until softened. 6. Add the tomato paste and cook, stirring, for another minute. 7. Add the grated tomatoes, salt, pepper and sugar. Reduce the heat and simmer for 10 minutes, until the sauce thickens slightly. Remove from the heat. 8. Heat the remaining 20 ml olive oil in a non-stick frying pan. Fry the sausage slices for 4–5 minutes, until browned on both sides. Set aside. 9. Preheat the oven to 180°C. 10. Place the beans and boiled carrots in a baking dish measuring approximately 24 × 32 cm. Season with salt and pepper and mix. 11. Add the vegetables and tomato sauce, the remaining sliced pepper, the chopped celery leaves and the reserved bean cooking liquid. Mix well and spread everything evenly in the dish. 12. Bake for about 40 minutes, until the beans are completely tender and the sauce has reduced, leaving the olive oil visible. If needed, add a little hot water during baking and stir gently. 13. About 5 minutes before the end of baking, scatter the sausage slices over the beans and return to the oven to finish cooking. 14. Serve lukewarm or at room temperature, as is traditional with Greek olive oil-based dishes. Affiliate Links: 📷The Camera I use: Sony ZV-1 -- https://amzn.to/3IMZsgn 🥪 Glad Press'N Seal Plastic Wrap for Food: https://amzn.to/46MNOdz @GreekCookingDiaries My Instagram🍒:   / holycherrydiaries   #cookingvlog #mediterraneanrecipes