Greek Bean Stew with Feta (4)

A quick version of Greek beans from Jill Dupleix’s ” Good Cooking”.

Greek Bean Stew with Feta (4)
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Greek Bean Stew with Feta (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. Drain and rinse the beans, add to the stew and simmer gently for another 10 minutes.
  4. 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.
  5. 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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