A quick version of Greek beans from Jill Dupleix’s ” Good Cooking”.
Ingredients
- 1 onion peeled, halved and finely sliced
- 2 tbsp olive oil plus extra to serve
- 2 plump garlic cloves peeled and crushed
- 400 g can choppped tomatoes
- 1 tbsp tomato puree
- 2 fresh bay leaves
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped dill
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tbsp sugar
- 600 g canned greek beans use butter or cannellini beans as an alternative
- 100 g feta cheese
Servings:
Instructions
- Heat the olive oil in a heavy pan and fry the onion until soft but not browned. Add the garlic, tomatoes, tomato puree and 500 ml water.
- Stir in the bay leaves, parsley, half the dill, sea salt, pepper, paprika and sugar and bring to a simmer. Simmer, partly covered, for 20-30 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 chunky cubes. 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. You can serve hot or at room temperature. It goes well with some warm flat bread and a Greek Salad. Or serve as I did with some lovely vegetarian sausages from Heck.
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