Smoky Greekish Bean Stew
- Mariann Sebok
- Jan 14
- 2 min read
This Smoky Greekish Bean Stew Recipe is a truly hearty and comforting dish. It pairs perfectly with dolmades and Greek salad. Whether you're looking for comfort food for a cozy night in or hosting a gathering, this dish is a wonderful addition to your meal. You can also enjoy it with some bread for dipping. Even better, it stores well in the fridge and, in my opinion, tastes even better the next day. It's always a hit with everyone. My husband and friends keep requesting it.
Let's gather everyone and enjoy a fantastic Greek-inspired feast!
Ingredients
2 cans of butter beans or white kidney, rinsed
2 cans of cannellini beans, rinsed
Optional: You may use dry beans, but then you will have to soak it overnight.
100 ml of olive oil
2 onions chopped
4 carrots peeled and roughly chopped
4 celery sticks, clean and trim to 1.5 cm pieces
1 leek, cleaned and sliced
600 g potatoes, cleaned and roughly cut up (around 3 cm)
2 tbsp of tomato paste
1 tbsp of paprika paste or paprika power
1/2 tsp sugar
Small handful of fresh parsley, washed
4 bay leaves
1/2 tbsp liquid smoke
Salt and pepper to taste
Instructions
Warm the olive oil over medium-low heat. Add the onion, celery, carrots, and leek. Sauté for approximately 20 minutes, stirring from time to time. Mix in the potatoes, tomato paste, and paprika powder or paste. Cook for a few minutes. Add the beans and pour in enough boiling water to cover.
Add bay leaves, parsley, liquid smoke, and season with salt and ground black pepper. Cover the pan, lower the heat, and let it cook for approximately 2 and a half hours until the beans are tender if using dry beans. If using canned beans, cook for 1 hour.
Take off the cover and continue cooking for an additional 15 minutes to thicken the sauce. Next, discard the parsley and bay leaves. For serving, drizzle a bit of olive oil on top.
For a complete meal, include dolmades, a vegan Greek salad, and optionally gluten-free bread. Trust me, you won't regret it!
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