Greek bean and silverbeet stew

Greek bean and silverbeet stew


This traditional vegetarian Greek stew is not only delicious but it is low-fat and low-carb too.

The ingredient of Greek bean and silverbeet stew

  1. 1 tablespoon olive oil
  2. 1 red onion, finely chopped
  3. 1 red capsicum, finely chopped
  4. 2 celery stalks, finely chopped
  5. 3 garlic cloves, thinly sliced
  6. 1 tablespoon tomato paste
  7. 1 1/2 cups (375ml) Massel chicken style liquid stock
  8. 400g can chopped tomatoes
  9. 2 x 400g cans large butter beans (or cannellini beans), rinsed, drained
  10. 2 zucchini, halved lengthways, cut into large chunks
  11. 6 silverbeet leaves, centre vein removed, leaves roughly sliced
  12. 2 tablespoons fresh oregano leaves

The instruction how to make Greek bean and silverbeet stew

  1. Heat the olive oil in a large deep frypan over medium heat. Add the onion, capsicum, celery and garlic and cook, stirring, for 5 minutes or until soft.
  2. Stir in the tomato paste and cook for 1 minute. Add the chicken or vegetable stock, canned tomatoes and butter beans and bring to the boil. Add the zucchini and simmer rapidly over medium-low heat for 10 minutes or until the sauce is thickened and zucchini is tender. Stir in the silverbeet and cook for 4-5 minutes until wilted.
  3. Season to taste with sea salt and freshly ground black pepper and scatter with the oregano leaves.

Nutritions of Greek bean and silverbeet stew

calories: 130.016 calories
calories: 6 grams fat
calories: 1 grams saturated fat
calories: 10 grams carbohydrates
calories: 9 grams sugar
calories: 6 grams protein
calories: 591.13 milligrams sodium
calories: NutritionInformation

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