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.