Greek Butter Bean Stew (Print Version)
A warm and comforting Greek Butter Bean Stew simmered with tomatoes and herbs, topped with creamy feta cheese. Perfect for cozy family dinners.
# 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
# Steps:
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