Greek Butter Bean Stew (Print Version)

# Ingredients:

→ Main Ingredients

01 - Extra virgin olive oil, 1 tablespoon

02 - 1 onion, chopped

03 - 2 cloves of garlic, pressed

04 - 1 red pepper, sliced

05 - 1-2 sprigs fresh oregano (or 1 teaspoon dried)

06 - 800g (28oz) canned tomatoes

07 - 200ml (1 cup) vegetable stock

08 - 1 cinnamon stick (or ½ teaspoon ground cinnamon)

09 - 1 bay leaf

10 - 800g (28oz) canned butter beans, drained

11 - 80g (½ cup) feta cheese

12 - Salt to taste

# Instructions:

01 - Preheat your oven to 180°C (350°F)

02 - Heat the olive oil in a deep pan. Add the chopped onion and red pepper, cooking over low heat for 5 minutes. Add the pressed garlic and fresh oregano, cooking for one more minute until fragrant

03 - Add the canned tomatoes, vegetable stock, bay leaf, cinnamon, and drained butter beans with a pinch of salt. Bring to a boil, then cover with a lid and transfer to the preheated oven

04 - Cook covered for 20 minutes, then uncover and continue cooking for 40 minutes more. Adjust salt to taste if needed

05 - Finish by scattering crumbled feta cheese over the top before serving

# Notes:

01 - Allow plenty of cooking time for the best flavor development and sauce consistency

02 - For an authentic Greek version, try using gigantes beans instead of butter beans. Cannellini beans work well too

03 - The feta cheese can be omitted to make the dish vegan

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