Greek Inspired Stew

A butter bean and tomato Greek stew which warms the stomach even in summer

Delicious stew you can enjoy even when it is warm and gives you those tasty Greek flavours and Mediterranean vibes. It is also is veggie (or vegan without the feta!).

I served mine up with crusty bread, I bought part baked from the super market so could cook it fresh for my dinner.

Ingredients

Serves 4

• 2x 400g can butter beans, drain but save the juice

• 50ml olive oil (ideally Greek)

• 1 large or 2 small red onions, sliced

• 2 carrots, finely sliced

• 2 celery stalks, finely chopped

• 8 sundried tomatoes, sliced

• 6 tomatoes, decided and sliced

• 4 garlic cloves, crushed

• 1 tbsp paprika

• 1 tbsp tomato puree

• 1 tbsp dried parsley

• 1 tsp dried dill

• 150g feta, crumbled

Directions

1. Heat oil in a pan, fry off the onions for a couple of mins

2. Add the carrots and celery and fry for a couple more mins

3. Stir in the remaining ingredients with 200ml butter bean juice and seasoning, reserving half the feta

4. Bring to the boil and then add to the slow cooker, cook on low for 3-4 hours

5. Serve and crumble over the remaining feta