There’s nothing more comforting than a hearty stew. This butter bean stew strikes the perfect balance of sweet, savory, and creamy flavors!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red pepper, sliced
- 1-2 sprigs fresh oregano or 1 teaspoon dried oregano
- 800g/28 oz canned tomatoes
- 200ml/1 cup vegetable stock
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 1 bay leaf
- Salt, to taste
- 800g/28 oz canned butter beans, drained
- 80g/1/2 cup vegetarian feta, crumbled
Instructions:
- Preheat your oven to 180°C/350°F.
- In a deep pan, heat the olive oil over medium heat. Add the chopped onion and red pepper, cooking for 5 minutes. Then, stir in the garlic and fresh oregano, cooking for another minute.
- Add the canned tomatoes, vegetable stock, bay leaf, cinnamon (stick or ground), and drained butter beans. Season with salt and bring the mixture to a boil.
- Cover the pan with a lid, transfer it to the preheated oven, and bake for 20 minutes. After 20 minutes, uncover and continue cooking for an additional 40 minutes.
- Taste and adjust the seasoning with more salt, if needed.
- Before serving, sprinkle crumbled feta cheese over the stew.
Notes:
For a vegan version, simply omit the feta.
