Smoky Chorizo and Chipotle Gigantes

This variation infuses the classic Greek bean dish with a smoky, spicy kick using chipotle peppers and savory Spanish chorizo. It creates a rich, warming sauce that pairs perfectly with the creamy texture of the giant beans.

Instructions

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Preheat your oven to 375°F (190°C).

In an oven-safe skillet or wide pot, heat the olive oil over medium heat. Add the diced chorizo and cook for 3-4 minutes until it releases its oil and starts to crisp.

Add the diced onion to the skillet and sauté for 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the minced chipotle peppers, adobo sauce, and dried oregano. Pour in the crushed tomatoes and water (or broth), stirring to combine. Bring the sauce to a gentle simmer.

Gently fold in the drained butter beans, ensuring they are coated in the sauce. Season with a pinch of black pepper.

Transfer the skillet to the preheated oven and bake uncovered for 40-45 minutes, or until the sauce has thickened and the beans are tender and bubbling.

Remove from the oven and immediately top with crumbled feta cheese. Garnish with fresh parsley before serving warm with crusty bread.