+ Greek Bean Stew with Feta & Baby Kale +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 10 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              125g cherry tomatoes
+            

+            
+              100g feta cheese †
+            

+            
+              1 can of butter beans (400g)
+            

+            
+              1 roasted garlic paste sachet (15g)
+            

+            
+              2 ciabatta rolls †
+            

+            
+              1 tbsp dried oregano
+            

+            
+              1 can of tomato frito (200g)
+            

+            
+              10g parsley & dill mix
+            

+            
+              1 Knorr vegetable stock cube †
+            

+            
+              50g baby kale
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            1. Before you begin...

+            Get all your ingredients and equipment ready

+            Skim through these steps

+            Wash your fruit and veg

+            
+              Note: Equipment and pan sizes vary. Make sure you cook food
+              thoroughly (even if it takes you a little longer than 10 min)
+            

+            2. Now, let's get started!

+            
+              Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
+            

+            
+              Boil half a kettle, then add the ciabatta rolls to a baking tray
+              and put the tray in the oven for 4-5 min or until warmed through
+            

+            
+              Once done, remove the tray from the oven and cover with a tea
+              towel to keep warm
+            

+            3. Meanwhile, drain and rinse the butter beans

+            
+              4. Heat a large, wide-based pan (preferably non-stick with a
+              matching lid) with a drizzle of olive oil over a medium heat
+            

+            Chop the cherry tomatoes in half

+            
+              5. Once hot, crumble the Knorr vegetable stock cube[s] into the
+              pan, add the roasted garlic paste and cook for 30 secs
+            

+            
+              6. Wash, then add the baby kale, halved cherry tomatoes, drained
+              butter beans, tomato frito and dried oregano with 150ml [300ml]
+              boiled water and bring to the boil over a high heat
+            

+            
+              Once boiling, reduce the heat to medium and cook, covered, for 3-4
+              min or until the baby kale has wilted and the sauce has thickened
+              slightly – this is your Greek bean stew
+            

+            
+              7. While the stew thickens, chop the parsley and dill roughly,
+              including the stalks
+            

+            Crumble the feta into rough pieces

+            
+              Season the Greek bean stew with a generous grind of black pepper
+            

+            
+              Set the Greek bean stew and warmed ciabattas in the centre of the
+              table, ready to share
+            

+            Top with the crumbled feta and chopped herbs

+            
+              Drizzle with some olive oil and let everyone dig in
+            

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 597 kJ 2729 kJ 142 + kcal 650 kcal
Fat 5.3 g 24.1 g
of which saturates 2.4 g + 11.1 g
Carbohydrate 16.6 g 75.7 g
of which sugars 3.9 g + 18.0 g
Fibre 2.5 g 11.2 g
Protein 6.2 g 28.3 g
Salt + 1.07 g 4.91 g +

+ +