Greek Bean Stew with Feta & Baby Kale

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

method

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)

1. 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

1. Meanwhile, drain and rinse the butter beans

2. 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

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

2. 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

1. 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!