Greek Butter Bean Stew
A hearty tomato-rich Greek vegetable stew packed with butter beans, eggplant, zucchini, peppers, and olives. Soft vegetables melt into a thick herby broth, finished with lemon and parsley for a bright, rustic dinner.
By Eatpace
https://eatpace.com/recipes/greek-butter-bean-stew
Ingredients
- Olive oil(2 tbsp)
- Onion(1)
- Garlic(4 cloves)
- Aubergine(1)
- Courgette(2)
- Bell pepper(2)
- Potato(2)
- Canned tomatoes(800 g)
- Butter Beans(800 g)
- Black Olives(120 g)
- Tomato paste(2 tbsp)
- Vegetable Broth(400 ml)
- Dried Oregano(2 tsp)
- Thyme(1 tsp)
- Bay leaf(1)
- Salt(1 tsp)
- Black pepper(½ tsp)
- Lemon(1)
- Flat Leaf Parsley(20 g)
- Bread(8 slices)
Method
- 1
Dice the {Onion}, mince the {Garlic}, and chop the {Eggplant}, {Zucchini}, {Bell pepper}, and {Potato} into rough bite-size pieces. Roughly chop the {Fresh parsley} and cut the {Lemon} into wedges.
~15 min
- 2
Heat {Olive oil} in a large pot over medium heat. Add the {Onion} and cook for 5 minutes until softened. Stir in the {Garlic} and {Tomato paste} for 1 minute.
~6 min
- 3
Add the {Eggplant}, {Zucchini}, {Bell pepper}, and {Potato}. Season with the {Oregano}, {Thyme}, {Bay leaf}, {Salt}, and {Black pepper}. Cook for 7 minutes, stirring often, until the vegetables start to soften.
~7 min
- 4
Pour in the {Canned tomatoes} and {Vegetable Stock}, then add the {Butter Beans} and {Kalamata Olives}. Bring to a gentle bubble, then simmer for 15 minutes until the potatoes are tender and the stew is thickened.
~15 min
- 5
Remove the {Bay leaf}. Squeeze in half the {Lemon} and stir through most of the {Fresh parsley}. Taste and adjust seasoning. Serve the stew in bowls with the remaining {Fresh parsley}, the rest of the {Lemon} wedges, and {Bread} on the side.
~0 min
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Per serving
Percent daily values based on a 2,000 calorie diet.
