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Beans and Greens Stew

beansgreensstew

A savory vegetarian stew of creamy, slow-cooked white beans simmered in a soothing vegetable broth made of onions, garlic and herbs and fi nished off with tender, wilted winter greens, a splash of bright lemon and crumbled feta cheese.

Serves 6

Prep Time: 20 minutes
Cook Time: 2 hours

3 tablespoons canola or grapeseed oil
1 large yellow onion, diced
5 cloves garlic, minced
2 celery stalks, diced
10 cups vegetable stock
1 pound dried white beans (such as cannelloni), soaked over night and drained
1 bunch spinach, chopped
1 bunch Swiss chard, chopped
1 bunch kale, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon lemon juice
½ cup crumbled feta*

Heat oil over medium heat in a large, heavy-bottomed pot. Add onion, garlic and celery and sauté until the onion has soft ened, about 8 minutes. Add stock and beans and bring to a boil. Reduce heat to a medium-low and simmer, stirring occasionally and adding water if needed, until beans are tender, about 1 ½ to 2 hours.

Once the beans are fi nished, add the spinach, chard, kale, oregano and rosemary. Stir and cook until greens are wilted, about 8 minutes. Stir in lemon juice then serve. Equally divide the feta among the servings.

* Most feta cheese is made without animal rennet. If you are following a vegetarian diet, double check to make sure that’s the case with the one you buy.

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MEREDITH STEELE is a recipe developer, food writer, food photographer and author of InSockMonkeySlippers.com, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for JamieOliver.com. When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.

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