Cretan Bean and Spinach Stew

Cretan Bean and Spinach Stew

Adapted by Susan Voisin from a recipe at

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)
½ 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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