- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 330 kcal
Quick summary
“Baked white beans with calabresa sausage is a rich and aromatic baked stew with thickened sauce and a gratin crust. The final cooking in the baking dish concentrates the juices from the sausage smoking and softens the white beans to perfection.”
What you need to know
- The initial sauté of the calabresa sausage extracts the smoked fat that deeply seasons the white beans.
- The 25 minutes under aluminum foil maintain moisture and integrate the flavors of tomato, bay leaf, and garlic into the legume.
- The final uncovered cooking for 15 minutes at 180°C dries the surface and creates a slightly gratin crust.
Ingredients
Main
- 500g of cooked white beans
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large tomato, chopped
- 200g calabresa sausage, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon of black pepper
- Cheiro-verde picado a gosto
- 1 bay leaf
Instructions
Principal
- Em uma panela, aqueça o azeite e refogue a cebola até ficar transparente.
- Add the garlic and the calabresa sausage, cooking until golden brown.
- Add the chopped tomato and cook for 5 more minutes.
- Add the white beans, bay leaf, salt, and black pepper. Mix well.
- Transfer the mixture to the pan and cover with aluminum foil.
- Bake for 25 minutes.
- Remove foil and bake uncovered for another 15 minutes to brown.
- Remove from the oven and add the chopped parsley and scallions before serving.
Chef's tips
- Use cooked al dente white beans with little broth so the dish bakes without spilling liquid in the oven.
- Remove the outer skin of the calabresa sausage before cutting into thin slices to obtain a pleasant texture in the mouth.
- Sprinkle fresh green onions only after removing the tray from the oven to preserve the green color and freshness.
Variations
- Sprinkle half a cup of grated Parmesan cheese or seasoned breadcrumbs on top before the final 15 minutes to gratin.
- Add pieces of cooked carrot and chopped black olives to the tray before putting it in the oven.
- Incorporate a teaspoon of hot paprika or red pepper flakes to accentuate the heat and the reddish color of the dish.
Substitutions
- Calabresa sausage can be replaced with sliced paio, cubed smoked loin, or crispy bacon.
- White beans can be replaced by butter beans, cooked chickpeas, or large white fava beans.
- Olive oil can be swapped for artisanal lard or mild-flavored corn oil.
How to store
Keep the baked white beans in the dish itself covered with plastic wrap or an airtight container in the refrigerator for up to 4 days. Reheat in a traditional oven at 180°C for 15 minutes or directly in individual portions in the microwave.
Can it be frozen?
You can freeze this baked dish in freezer-safe containers for up to 3 months. To defrost, transfer to the refrigerator overnight and place in a preheated oven until the broth bubbles in the center of the dish.
What to serve with
It is the perfect garnish to serve with fluffy white rice, sautéed garlic collard greens, and grilled pork chops. A crispy onion farofa and fresh orange slices complement the meal harmoniously.
Frequently asked questions
Does the white bean need to be pre-cooked before going into the oven?
Yes, use the beans already cooked in the pressure cooker with water and salt until tender; the oven serves to concentrate the seasonings and brown.
How much bean broth should I put in the platter?
Add the beans with about half a ladle of their own broth, enough to moisten without turning into a liquid soup.
Can I assemble the dish in advance and bake it at lunchtime?
Yes, assemble the dish with all the ingredients the day before, keep it in the refrigerator, and bake directly in the preheated oven.
Why remove the aluminum foil in the last 15 minutes?
Removing the aluminum allows the evaporation of excess steam and browns the calabresa slices on the surface of the tray.
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