Smoky Greekish Bean Stew

Grekish Bean Stew with Dolmades

This smoky greekish bean stew is such a hearty and comforting dish. This recipe goes really well with dolmades and Greek salad. You may use some bread as well and dunk it in.

Even better, this dish keeps well in the fridge and I think it even tastes better the following day.

This is always a crowd pleaser. My husband and friends just keep on asking for it.

Ingredients of Greekish Bean Stew

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

Small handfull of fresh parsley, washed

4 bay leaves

1 tbsp liquid smoke

Salt and pepper to taste

Instructions

Heat the olive oil on medium-low heat. Add onion, celery, carrots, and leek. Saute for around 20 minutes, stirring occasionally.

Stir in potatoes, tomato paste, paprika powder, or paste. Fry for a couple of minutes. Add beans and enough boiling water to cover.

Add bay leaves, parsley, liqid smoke and season with salt and ground black pepper. Cover the pan, reduce heat to low, and cook for around 2 and a half hours until beans are tender if using dry. Cook for 1 hour if using cans.

Remove cover and cook for another 15 minutes to thicken sauce. Then, remove parsley and bay leaves.

To serve, drizzle some olive oil on top.

To make it a meal, have dolmades, vegan Greek salad and (optional gf) bread! Trust me, You won't regret it!

Smoky Greekish Bean Stew

Smokyy Greekish Bean Stew with Dolmades and Greek Salad