Greek bean
stew with feta
For core you
would need to count the points for the feta and the sugar, making this about 2
pts per serving on core
Greek recipes
usually call for the broad, kidney-shaped dried gigandes or gigantes (giant)
bean, which is interchangeable with the lima or butter bean, but you can use
any good white bean (eg haricot, cannellini). Buy dried beans for a more
authentic flavour and texture, or canned for a quickie version. This is a
lighter, stove-top version of gigantes plaki, which is usually baked.
Serves 4
400 g dried
white beans
2 tbsp olive
oil
1 onion,
finely chopped
2 garlic
cloves, crushed
400 g canned
tomatoes, chopped
1 tbsp tomato
puree
250 ml water
2 tbsp finely
chopped parsley
2 tbsp finely
chopped dill
2 bay leaves
1 tsp salt
half tsp
pepper
half tsp
paprika
1 tbsp sugar
100 g feta
cheese
olive oil for
serving
Soak the
beans overnight in cold water to cover. The next day, drain and cover
generously in fresh warm water. Simmer for around one and half hours or until
tender - the length of time will depend on the bean and its age.(Or open 2 x 400
g cans of white beans, drain and rinse).
Heat the oil
in a fry pan and fry the onion until soft but not browned. Add the garlic,
tomatoes, tomato puree, water, parsley, half the dill, bay leaves, salt,
pepper, paprika and sugar and simmer, partially covered, for 30 minutes until
nice and thick.
Rinse the
feta cheese, pat dry and cut into chunky cubes.
Drain the
beans, reserving a cupful of the cooking water. Combine the beans and the
tomato stew in a large pot, adding the bean water as well if you want a soupy
version.
Simmer gently
for 10 minutes, then add the feta cheese and remaining dill and simmer for
another 5 minutes until the cheese is soft.
Drizzle with
a little extra olive oil and serve hot or at room temperature, with some warm
flat bread (pointed) and a Greek salad.
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