Greek bean stew

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Serves: 2 Time: 20 minutes

  • 50g spinach
  • 400g can butterbeans, rinsed and drained
  • 200g tomato passata
  • 120g cherry tomatoes, halved lengthways
  • 4 cloves garlic, crushed
  • 150ml veg stock
  • 50g feta (or vegan alternative)
  • 1tbsp dried oregano
  • Salt and pepper to taste

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Heat a large deep saucepan or casserole dish over a medium heat. Add the garlic and cook for 2 minutes until fragrant.

Add the butterbeans, passata, cherry tomatoes, spinach, veg stock, dried oregano and salt and pepper to taste.

Bring to the boil and simmer for 5 minutes until the stew has thickened slightly.

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Serve with some warm crusty bread with fresh parsley to garnish and feta crumbled over the top.

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