Greek Bean Dish (Print View)
A cozy Greek stew of butter beans swimming in a rich tomato and herb sauce, completed with crumbled feta. Ideal for a warm family meal.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon of extra virgin olive oil
02 -
1 finely chopped onion
03 -
2 garlic cloves, minced
04 -
One red bell pepper, thinly sliced
05 -
A couple of sprigs of fresh oregano (or 1 teaspoon dried)
06 -
Two 400g (28oz total) cans of tomatoes
07 -
200ml (1 cup) of vegetable broth
08 -
A cinnamon stick (or ½ teaspoon ground cinnamon)
09 -
A bay leaf
10 -
Two cans (800g or 28oz total) of butter beans, drained
11 -
½ cup (80g) of crumbled feta cheese
12 -
Salt to your preference
# Directions:
01 -
Set your oven to 180°C (350°F) to get it heated up
02 -
Warm up the olive oil in a large cooking pot. Toss in the onion and red bell pepper, then cook them on low for 5 minutes. Add in the garlic and oregano, stirring until the lovely smell comes out—about a minute.
03 -
Drop the canned tomatoes, broth, bay leaf, cinnamon, drained beans, and a touch of salt into the pot. Let everything bubble, cover it up, and move it into the oven.
04 -
With the lid on, bake it for 20 minutes. Then, take off the cover and bake for another 40 minutes. Adjust the salt to your taste if needed.
05 -
Top it off with crumbled feta cheese just when you’re ready to dish it out.
# Notes:
01 -
Give the dish enough time to cook for the flavors to really come together and the sauce to thicken up.
02 -
To go full-on Greek, swap butter beans with gigantes beans. Cannellini beans make a nice substitute as well.
03 -
Leave out the feta if you want to make this recipe vegan.