Greek Bean Stew
Greek Bean Stew

Ingredients

Method

  • 2 tbsp olive oil
  • 1⁄2 red onion, sliced
  • 400g tin of chopped tomatoes
  • 1 tbsp honey
  • 1 red chilli, finely chopped
  • 1 tsp cinnamon
  • 1⁄2 tsp smoked paprika
  • 1 tsp dried oregano
  • 400g tin of butter beans or chickpeas
  • 150g spinach, chopped
  • 10g parsley, chopped
  • Preheat your oven to 200C, then heat up an oven-proof frying pan on the stove. Add a little oil, then chuck in the onions, and season well with salt and pepper. Cook for a couple of minutes to soften, then add the tomatoes, honey, cinnamon, chilli, paprika, and dried oregano. Simmer for a few minutes, then stir in the spinach and the beans.
  • Pop the frying pan in the oven to bake for 20 minutes - you want the edges crisping up and starting to brown. Scatter the parsley over the top, and serve with warm pitta.
30 mins
4 serving
This recipe pairs perfectly with the Early Rider Tempranillo 2020 from McLaren Vale, Australia.

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