Greek Butter Bean Stew
A comforting Greek-style stew made with creamy butter beans.
Servings: 6
Ingredients
- 1 tbsp This is an affiliate link.olive oil extra virgin
- 1 onion
- 2 cloves garlic
- 1 red pepper sliced
- 1-2 sprigs fresh oregano or 1 tsp dried oregano
- 800g/28oz This is an affiliate link.canned tomatoes
- 200ml/1 cup This is an affiliate link.vegetable stock
- 1 cinnamon stick or ½ tsp cinnamon
- 1 This is an affiliate link.bay leaf
- 800g/28oz canned butter beans drained
- 80g/1/2 cup feta cheese
- salt to taste
Instructions
- Preheat an oven to 180C/350F.
- Heat the olive oil in a deep pan, add the chopped onion and chopped red pepper, cook over low heat for 5 minutes, then add pressed garlic, and fresh oregano and cook for a minute longer.
- Next add in canned chopped tomatoes, vegetable stock, a bay leaf, 1 cinnamon stick or ½ tsp cinnamon and the drained butter beans with a pinch of salt. Bring everything to a boil, then cover with a lid and move the pan to an oven preheated to 180C/350F and cook for 20 minutes, then uncover and cook for 40 minutes longer. Add more salt to taste if necessary.
- Scatter crumbled feta cheese all over before serving.
Notes
- Give this stew plenty of time to cook. This allows for better flavours and gives the tomatoes time to break down and create the best form of this sauce.
- For a more authentic Greek recipe, replace butter beans with gigantes beans. Cannellini beans can also be used.
- The sharpness of feta is a welcome addition to a creamy stew like this one, but can be left out to keep the stew vegan.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 602mg | Potassium: 378mg | Fiber: 7g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 3mg