Sausages with mastiha on a giant bean puree

Ingredients for 6 servings

3 tbsp extra virgin olive oil, plus an additional ½ - 2/3 cup for the puree
1 large onion, finely chopped
2 cups giant beans, soaked overnight in water
1 large bay leaf
3-4 sprigs fresh oregano
1 wide strip of orange zest
1 whole garlic bulb
salt and pepper, to taste
freshly squeezed juice of 1-2 lemons, to taste
1 tbsp extra virgin olive oil (for the sausage)
½ kg fresh Greek or Italian sausages, or fresh chorizo, sliced into serving-sized rounds
¼ cup mastic liqueur
fresh oregano sprigs for garnish

Cooking instructions

In a wide, shallow pan over medium heat, heat the oil and sauté the onion until softened. Add the garlic and sauté for 1 minute, stirring constantly.
Add the beans and mix well. Pour in enough water or light broth to cover the beans by about 5 cm. Bring it to a boil, then reduce the heat, add the bay leaf, oregano sprigs, and orange zest. Let it simmer for about 2 hours, or until the beans are very tender. Add more water or broth as needed.
While the beans are simmering, preheat the oven to 180˚C. Wrap the garlic head in aluminum foil and roast for about 1 hour on the middle rack. Once done, remove it and set it aside.
Drain the beans in a colander, reserving about 2 cups of their cooking liquid. Discard the herbs.
Place the beans, salt, and pepper to taste, and the roasted garlic (peeled, it should be soft and like a paste) into a food processor. While blending, drizzle in the mastic-flavored olive oil and half the lemon juice until the mixture becomes a smooth, velvety puree. If needed, add more olive oil, some of the bean broth, or more lemon juice and salt. Set the bean puree aside.
Heat the olive oil in a non-stick pan over medium heat and sauté the sausage pieces until nearly cooked through. Remove the pan from the heat and carefully pour in the liqueur. Be cautious, as it might flame up, so make sure to keep your hands and face away. Return the pan to the heat and continue cooking until the alcohol evaporates and the sausages are fully cooked. Serve the sausages on top of the giant bean puree, garnished with fresh oregano.