Giant beans with country sausages and vegetables

A traditional Winter dishrecipe inspired from another recipe coming from Pelio region, in Central Greece. The sausages combined with the giant beans is something else! It is also an idea to use up leftover baked giant beans from another day

Recipe of Argyro Barbarigou,

a prominent Head Cook in Greece

Check out her great site Argiro for more delicious recipes

Ingredients (for 4 people):
250gr of giant beans, soaked from the previous day and boiled until almost tender (follow the relative steps from the recipe Gigantes "Plaki")
1 large onion, thinly sliced
2 cloves of garlic, thinly sliced
3 small green bell peppers, cut in strips
3 small red bell peppers, cut in strips
1 aubergine, peeled and cut in cubes
3 country style pork sausages, cut in thick slices
400gr tin tomatoes, chopped
1 tbsp of tomato paste
1/4 tea-cup of white dry wine
1 pinch of sugar
salt
pepper

Method:
In a shallow pan warm the oil in medium/low heat. Add the onions, the garlic and the peppers and sauté for 4-5 minutes (don't let the onion get coloured). Add the sausages and stir.

Then, add the giant beans, the tomato paste, the sugar, the tomatoes and pour over with the wine. Finely add half a cup of warm water and stir.

Season with salt and pepper, turn the heat lower and simmer for 25-30 minutes, until the food is left only with its nice thin sauce.

Serve immediately along with country style crusty bread, feta cheese and good quality of red wine.