Crete Bean and Spinach Stew Recipe

Name: Crete Bean and Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 red onion, finely chopped; 12 red pepper, diced; 1 zucchini, sliced into thin rounds; 3 garlic cloves, finely chopped; 1 ¼ cups vegetable stock; 14 ounces tomatoes, canned, chopped; 2 tablespoons tomato paste; 1 dash red pepper flakes; ¼ teaspoon dried oregano; 1 teaspoon sea salt; ½ 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

Servings: persons

3 tablespoons extra virgin olive oil
1 red onion, finely chopped
12 red pepper, diced
1 zucchini, sliced into thin rounds
3 garlic cloves, finely chopped
1 ¼ cups vegetable stock
14 ounces tomatoes, canned, chopped
2 tablespoons tomato paste
1 dash red pepper flakes
¼ teaspoon dried oregano
1 teaspoon sea salt
½ 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

1
Heat 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally.
2
Add the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly.
3
Add the stock, tomatoes, tomato paste, oregano, red pepper flakes, salt and pepper and bring to the boil.
4
Reduce the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally.
5
While the stew simmers, cook the bulgur.
6
Add the spinach and beans and simmer, uncovered, for another 10 minutes.
7
Stir through the parsley and remaining olive oil and serve over bulgur.
8
Alternatively - Add kalamata olives and serve on rice instead of bulgur.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 red onion, finely chopped, 12 red pepper, diced, 1 zucchini, sliced into thin rounds, and more.

Yes, Crete Bean and Spinach Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crete Bean and Spinach Stew

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