Butter Bean Greek Stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 chopped onion
02 -
A cinnamon stick or half a teaspoon of ground cinnamon
03 -
200ml (1 cup) of veggie stock
04 -
Salt, as much as you like
05 -
A tablespoon of extra virgin olive oil
06 -
Two garlic cloves, minced
07 -
One red pepper, thinly sliced
08 -
Fresh oregano sprigs (1-2) or a teaspoon of dried
09 -
800g (28oz) of canned butter beans, rinsed
10 -
400g (14oz) diced tomatoes in a can
11 -
One bay leaf
12 -
Crumbled feta cheese, about 80g (½ cup)
# Instructions:
01 -
Crank your oven up to 180°C (350°F).
02 -
In a deep pan, warm up the olive oil over low heat. Toss in your onion and red pepper slices, cooking gently for about 5 minutes. Stir in the minced garlic and oregano for an extra minute until it smells amazing.
03 -
Mix in the canned tomatoes, veggie stock, cinnamon, bay leaf, and butter beans, along with some salt. Let it boil, pop on the lid, and move it to the oven.
04 -
Bake it for 20 minutes with the lid on, then leave it uncovered and give it 40 more minutes. Taste it and adjust the salt if needed.
05 -
Before you plate it up, sprinkle over the crumbled feta for that final touch.
# Notes:
01 -
Cook it slow to get the flavors just right and the sauce rich.
02 -
Want to make it traditional Greek? Swap butter beans with gigantes. Cannellini works too!
03 -
Go vegan by skipping the feta topping altogether.