Greek-Style Butterbean & Tomato Stew
Serves 4 | 35 minutes
One of those lovely simple dishes they sell in restaurants in Greece. We've reduced the olive oil considerably however and altered the cooking method. Use fresh herbs if you can - and if you have time, cook in a slow cooker for that traditional oven-baked flavour. Otherwise just simmer gently on top of the cooker. Serve with wholemeal pitta and a big green salad.
- 1 tbsp extra virgin olive oil
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 1 medium carrot, diced
- 3 garlic cloves, crushed
- 1 tbsp fresh oregano leaves or 1 tsp dried
- 1 tsp cinnamon (optional)
- 700g carton of passata (crushed tomatoes)
- 4 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh or 2 tsp dried dill
- 3 tsp agave syrup
- 2 tins butterbeans, rinsed and drained
- 1 tsp salt
- ½ tsp freshly ground black pepper
1 Heat the olive oil and sauté the onions until they start to soften.
2 Add the celery, carrot and garlic and cook in for another 4 minutes or so. Add the oregano, cinnamon (if using) and passata. Cook for at least 10 minutes.
3 Add the parsley, dill and agave syrup and cook for another 5 minutes. Add the beans, salt and pepper to taste.
4 It can be served now, but it's better eaten the next day - or cook it in a crockpot/slow cooker overnight on the lowest setting to let the flavours develop.