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Greek Bean Stew with Feta and Spinach
(0)
30 min
Under an hour
Knuspr-Küche
Genießen Sie diesen herzhaften griechischen Bohneneintopf, der in nur 30 Minuten auf dem Tisch steht. Die Kombination aus zarten weißen Riesenbohnen, fruchtigen Kirschtomaten und frischem Babyspinat wird durch würzigen Feta-Käse perfekt abgerundet. Ein gesundes, vegetarisches Gericht, das mit warmem Pitabrot serviert wird und mediterranes Flair in Ihre Küche bringt.
Preparation method
Preparation
Rinse the white beans in a sieve and drain well. Peel and press the garlic. Wash and quarter the cherry tomatoes.
Cooking
Heat the olive oil in a large pot over medium heat. Add the pressed garlic and sauté until translucent for about 30–60 seconds.
Add the chopped tomatoes, cherry tomatoes, dried oregano, and drained beans to the pot. Simmer everything over low to medium heat for about 10–12 minutes.
Chef's tip
For a vegan version, you can simply replace the feta with a plant-based alternative.
The pita bread tastes especially good when briefly warmed in the oven or toaster.
Ingredients
Nutritional values
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