Crete Bean and Spinach Stew (easy and delicious)

[Guest guest]

Crete Bean and Spinach Stew

 

3 tablespoons extra virgin olive oil

1 red onion, finely chopped

1/2 red pepper, diced

1 zucchini, sliced into thin rounds

3 cloves garlic, finely chopped

1 1/4 cups vegetable stock

14 ozs. canned tomatoes,chopped 

2 tablespoons tomato paste

Dash red pepper flakes 

1/4 teaspoon dried oregano

1 teaspoon sea salt or regular salt 

1/2 teaspoon freshly ground black pepper

1 cup bulgur 

1 cup canned lima beans, rinsed and drained

1 bunch spinach, stalks trimmed and leaves roughly chopped

2 tablespoons finely chopped fresh parsley

Kalamata or black olives 

 

Heat 2 tablespoons of the oil in a large saucepan over a medium heat and cook

the onion for 6 minutes, stirring occasionally. Add the red pepper, zucchini and

garlic and cook for 5 minutes, stirring regularly. Add the stock, tomatoes,

tomato paste, oregano, red pepper flakes, salt and pepper and bring to the boil.

Reduce the heat to medium-high and simmer uncovered for 20 minutes, stirring

occasionally. While the stew simmers, cook the bulgur. Add the spinach and beans

and simmer, uncovered, for another 10 minutes. Stir through the parsley and

remaining olive oil and serve over bulgur.

Add kalamata olives. Serve on rice instead of bulgur.

Yields 2 servings.