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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
- 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.