Monday, March 17, 2008

Greek Bean Stew with Feta

Nice greek-style stew. Tomatoes and dill make a great flavour combination, and provide the central focus of the flavours here. (Unfortunately, I can't recall the name of the cookbook I got this from).

  • onion, 1
  • olive oil, 2 tbsp
  • garlic cloves, 2, crushed
  • canned chopped tomatoes, 400g
  • tomato paste, 1 tbsp
  • bay leaves, 2
  • parsley, finely chopped, 2 tbsp
  • dill, finely chopped, 2 tbsp
  • salt, 1 tsp
  • pepper, 1/2 tsp
  • paprika, 1/2 tsp
  • sugar, 1 tbsp
  • canned beans, 3 x 400g cans (cannellini, butter or kidney)
  • feta cheese, 100g
  • Potential accompaniments: flat bread and a greek salad.

  • Halve and finely slice the onion
  • Heat the olive oil in a heavy pan and fry the onion until soft but not browned.
  • Add the
    • garlic
    • tomatoes
    • tomato paste
    • and 500ml water
  • followed by the
    • bay leaves
    • parsely
    • half the dill
    • salt
    • pepper
    • paprika
    • sugar
  • Bring to a simmer.
  • Simmer, partly covered, for 20 to 30 minutes until nice and thick.
  • Drain and rinse the beans, add to the stew, and simmer gently for another 10 minutes.
  • Rinse the feta cheese, pat dry and cut into smallish cubes
    (perhaps 1cm to a side - so you don't end up biting into huge peices that'd overwhelm the other flavours).
  • Add to the pan and simmer for another 5 minutes until the cheese is soft.
  • Serve in small bowls, drizzled with a little extra olive oil and scattered with the remaining dill.
  • Serve hot or at room temprature (it's actually quite good when cool), with some warm flat bread and perhaps a Greek salad.

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