Greek Bean Stew with Vegetables and Feta

A hearty Greek vegetable stew with white beans, carrots and potatoes, flavored with tomatoes, oregano and lemon. Sprinkled with feta, it becomes a filling main course.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 2 can white beans (drained)
• 300 g waxy potatoes
• 300 g carrots
• 200 g leek
• 1 pc onion
• 2 pc garlic cloves
• 1 can chopped tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sweet paprika powder
• 1 pc bay leaf
• 1 l water
• 1 tbsp lemon juice
• 1 bunch bunch of parsley
• 100 g feta
• salt
• pepper

Method

1. Peel and finely dice the onion and garlic. Peel the carrots and slice them. Peel the potatoes and cut them into cubes. Trim, wash and slice the leek into rings.
2. Heat the olive oil in a large pot. Sweat the onion and garlic in it for about 3 minutes until translucent.
3. Add the carrots, potatoes and leek and sweat for another 3 minutes. Stir in the paprika powder and oregano.
4. Add the chopped tomatoes, bay leaf and water, bring to a boil and season with salt and pepper. Cover and simmer over medium heat for about 15 minutes, until the vegetables are tender.
5. Drain the white beans, add them to the stew and simmer for another 5 minutes. Remove the bay leaf.
6. Season the stew with lemon juice, salt and pepper. Finely chop the parsley.
7. Ladle the stew into bowls, sprinkle with crumbled feta and parsley, and serve hot.