Crete Bean and Spinach Stew |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Nice recipe for two received in email from gourmet_recipes_from_around_the_world. Thanks, Myrtle! Ingredients:
3 tablespoons extra virgin olive oil |
1 red onion, finely chopped |
1/2 red pepper, diced |
1 zucchini, sliced into thin rounds |
3 garlic cloves, finely chopped |
1 1/4 cups vegetable stock |
14 ounces tomatoes, canned, chopped |
2 tablespoons tomato paste |
1 dash red pepper flakes |
1/4 teaspoon dried oregano |
1 teaspoon sea salt |
1/2 teaspoon black pepper, freshly ground |
1 cup bulgur |
1 cup lima beans, canned, rinsed and drained |
1 bunch spinach, stalks trimmed and leaves roughly chopped |
2 tablespoons parsley, finely chopped fresh |
kalamata olive, to taste |
Directions:
1. Heat 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. Add the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly.
2. Add the stock, tomatoes, tomato paste, oregano, red pepper flakes, salt and pepper and bring to the boil. Reduce the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally.
3. While the stew simmers, cook the bulgur. Add the spinach and beans and simmer, uncovered, for another 10 minutes. Stir through the parsley and remaining olive oil and serve over bulgur.
4. Alternatively - Add kalamata olives and serve on rice instead of bulgur.
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