Cretan Bean and Spinach Stew
Adapted by Susan Voisin from a recipe at http://www.mediterrasian.com/
Bean and vegetable stews are a common dish eaten throughout Greece. This
flavorsome stew originates from the Greek island of Crete.
2 red onions—finely chopped
1 red pepper (capsicum)—diced
3 zucchinis (courgette)—sliced into thin rounds
6 cloves garlic—finely chopped
2 1/2 cups vegetable stock
2 14 oz (420g) cans diced tomatoes
4 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon sea salt (optional)
˝ teaspoon freshly ground black pepper
1 14 oz. can lima beans (butter beans)—rinsed and drained
5 oz. spinach—stalks trimmed and leaves roughly chopped (or use frozen)
4 tablespoons finely chopped fresh flat-leaf parsley
Heat a large non-stick saucepan over medium heat and cook the onion for 6
minutes, stirring constantly. Add the red pepper, zucchini and garlic and cook
for 5 minutes, stirring regularly. Add the stock, tomatoes, tomato paste,
oregano, salt and pepper and bring to the boil. Reduce the heat to medium-high
and simmer uncovered for 10 minutes, stirring occasionally. Add the
beans and simmer for another 10 minutes.
Add the spinach and
simmer, uncovered, for another 10 minutes. Stir through the parsley and serve
over brown rice or bulgur.
Variation: Add kalamata olives.
Serves 6
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