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Greek butter bean stew

Serves:

3

Cook Time:

40

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Notes

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Ingredients

  • 400g butter beans

  • 50ml extra virgin olive oil

  • 1 red onion, finely sliced

  • 1 carrot, finely sliced

  • 1 celery stalk, finely chopped

  • 2 sundried tomatoes/sunblush tomatoes, sliced

  • 500g tomatoes, finely chopped

  • 2 garlic cloves, crushed

  • 1 tsp. smoked paprika

  • 1 tsp. ground cinnamon

  • 1 tbsp. tomato puree

  • 1 tsp. sugar

  • small handful flatleaf parsley, chopped

  • small handful dill, chopped

  • Salt & pepper

  • 50g feta, crumbled

Method

  1. Drain the butter beans, keeping 100ml of the liquid.

  2. Heat the oil in a saucepan or deep frying pan. Add the onions, carrots and celery until soft but not brown.

  3. Add the butter beans, sundried tomatoes, fresh tomatoes, garlic, smoked paprika, cinnamon, tomato puree, sugar, half the herbs and the reserved butter bean liquid. Season.

  4. Simmer, covered, over a low heat for 30-40 minutes, adding a little more water if the dish appears to be drying out.

  5. Stir through the remaining herbs, season to taste and crumble over the feta to serve.

Nutrition

kcal

604

fat

31.6

sat fat

7.6

carbs

66.2

sugars

17.8

fibre

16.5

protein

21.3

salt

1

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