Butter Bean Greek Stew (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium onion, finely diced
02 -
1 tablespoon olive oil (extra virgin preferred)
03 -
1-2 sprigs of oregano, fresh or 1 teaspoon dried
04 -
1 cinnamon stick or ½ teaspoon ground
05 -
2 garlic cloves, minced
06 -
1 bay leaf
07 -
800g (28oz) canned tomatoes
08 -
200ml (1 cup) stock, vegetable-based
09 -
800g (28oz) tin of butter beans, rinsed and drained
10 -
1 red pepper, cut into strips
11 -
80g (½ cup) feta cheese, crumbled
12 -
Add salt as needed
# Instructions:
01 -
Turn your oven on and set it to 180°C (350°F).
02 -
In a large oven-safe pan, warm the olive oil gently. Toss in the diced onion and sliced red pepper, cooking for about 5 minutes on low heat. Add the minced garlic and oregano, stirring for another minute until the smell becomes rich and fragrant.
03 -
Pour in the vegetable stock, canned tomatoes, cinnamon, bay leaf, and butter beans. Sprinkle in some salt, then heat until it starts bubbling. Once it boils, cover the pan and move it to the oven.
04 -
Let the dish cook with the lid on for the first 20 minutes. Then remove the lid and let it bake for another 40 minutes. Check the salt and adjust based on your taste.
05 -
Right before plating, crumble the feta cheese on top of the dish and enjoy.
# Notes:
01 -
Slow cooking helps the flavors deepen and the sauce thicken nicely.
02 -
Gigantes beans are the traditional choice, though butter or cannellini beans are great substitutes.
03 -
Skip the feta if you're looking for a vegan-friendly option.