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Greek-Braised Giant Beans with Feta
This hearty braise, made with chunky butter beans is inspired by the Greek dish gigantes plaki. You'll simmer the beans in an aromatic tomato sauce flavoured with cumin, oregano, caraway and cinnamon then serve the stew topped with creamy crumbles of feta.
Ingredients
- 1 onion
- 1 red pepper
- 2 garlic cloves
- A handful of flat leaf parsley
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 tsp dried oregano
- 2 x 400g tins of butter beans
- 400g tin of chopped tomatoes
- 100g baby leaf spinach
- 120g feta
Prep: 5 mins | Cook: 25 mins
Method
1. Peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith, and roughly chop it. Peel and crush or grate the garlic. Finely chop the parsley stalks, setting the leaves aside for later.
2. Set a medium-sized pan on a medium heat and tip in the caraway seeds, cumin seeds and cinnamon stick. Toast the spices for around 1 min, shaking the pan often, till the spices smell aromatic. Tip the toasted spices into a bowl and set aside.
3. Add ½ tbsp oil and the onion and pepper. Season with a pinch of salt and pepper and cook, stirring every so often, for 5 mins till the veg look glossy. Stir the garlic into the glossy onions and cook, stirring, for 1 min. Return the toasted spices to the pan and add in the dried oregano. Stir well to mix.
4. Tip 1 tin of butter beans with its liquid into the pan. Drain the other tin of butter beans, then add those beans too. Tip in the tin of tomatoes.
5. Stir to mix, then pop on a lid and bring up to the boil. Turn the heat down and simmer for 15-20 mins, stiring occasionally, till the sauce has thickened and the beans are tender.
6. dd the spinach to the pan and stir well to wilt the spinach. Taste the sauce and add a pinch more salt and pepper, or a pinch of sugar, if you think they need it.
7. Ladle the beans into warm bowls and crumble over the feta. Tear over the parsley leaves and serve straight away.
8. Love Your Leftovers:
The butter bean stew will keep for up to 3 days in the fridge in airtight tubs. Divide the stew between tubs, crumble over the feta and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The stew can also be frozen for up to 3 months. Defrost overnight before reheating.
The butter bean stew will keep for up to 3 days in the fridge in airtight tubs. Divide the stew between tubs, crumble over the feta and seal. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The stew can also be frozen for up to 3 months. Defrost overnight before reheating.
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