Name: Greek Bean Stew
Yield: 2 servings
Ingredients: 2 ciabatta rolls; 100 g Greek feta; 1 can butter beans; 1 vegetable stock cube; 50 g baby kale; 15 g garlic paste; 10 g parsley; 1 can tomato frito; 125 g cherry tomatoes; 1 table spoon dried oregano; 150 ml boiling water; black pepper (for seasoning)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Greek Bean Stew. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Greek Bean Stew is one of the most favored of current trending foods in the world. It's enjoyed by millions every day. It's simple, it is quick, it tastes delicious. Greek Bean Stew is something which I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Greek Bean Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek Bean Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Greek Bean Stew is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Greek Bean Stew using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Greek Bean Stew:

2 ciabatta rolls
100 g Greek feta
1 can butter beans
1 vegetable stock cube
50 g baby kale
15 g garlic paste
10 g parsley
1 can tomato frito
125 g cherry tomatoes
1 table spoon dried oregano
150 ml boiling water
black pepper (for seasoning)

Instructions to make to make Greek Bean Stew

Gather all ingredients and wash the fruit and vegetables
Preheat oven to 200â„ƒ/180â„ƒ (fan) and boil a kettle (150ml)
Add ciabatta rolls to a baking tray and place in the oven for 4-5 mins or until warmed through. Once done remove from the oven and cover with a tea towel to keep warm
Drain and rinse the butter beans
Heat a lidded pad and drizzle with olive oil
Half all of the cherry tomatoes
Once pad is hot crumble the vegetable stock cube in, and add the garlic paste and cook for 30 seconds
Add the butter beans, tomato frito, dried oregano, cherry tomatoes, baby kale and boiling water (150 ml) and bring to a boil
Once boiling reduce heat to medium and cook covered for 3/4 mins until the kale has wilted and the sauce has thickened
Meanwhile chop the parsley and crumble the feta
Season the stew with black pepper to taste
Top the stew with the parsley and crumbled feta
Serve!

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