My version of the Greek white beans stew with lemon parsley pesto

Gigantes stew!

Cold nights, warm hearts... this stew is just what we need for a cozy, hearty, nutritious and comforting dining experience. I'm in love, and I think you will be too! Love! CJ
• FOR THE BEANS STEW:
• 1/3 cup of olive oil
• 1 large onion largely chopped
• 3 garlic cloves, whole
• 1 pound giant butter or lima beans, soaked in water overnight or cooked canned beans
• 1 bay leaf
• 1 can of good quality Italian tomatoes (28 ounces)
• Salt to taste
• Black pepper to taste
• Dried oregano to taste
• Crushed red chili flakes to taste
• 1 to 2 teaspoons of sugar
• 1 pound of fresh spinach
• Vegan feta cheese
• FOR THE LEMON PARSLEY PESTO:
• 1 bunch of fresh parsley
• Salt to taste
• Black pepper to taste
• The zests of 1 lemon
• The juice of 1 lemon
• Olive oil

Instructions

  • 1.
    COOKING THE BEANS:
  • 2.
    Method 1:
  • 3.
    Soak the beans in water overnight, drain the water, add the beans to a pot, add a bay leaf, cover with water and cook it in a pressure cooker for about 30 minutes or according to the beans package instructions. Drain the water and the beans are ready.
  • 4.
    Method 2:
  • 5.
    Add the beans to a pot, add a bay leaf, cover with water, bring to a boil then simmer them for 1 hour. After 1 hour, transfer the beans and the cooking water to a pressure cooker and cook them for about 30 minutes or according to the beans package instructions.
  • 6.
    MAKE THE LEMON PARSLEY PESTO:
  • 7.
    Blend all the ingredients for the pesto, reserve.
  • 8.
    MAKE THE BEANS STEW:
  • 9.
    Add the olive oil to a pan, when heated, add the onions and the garlic, let them cook in low heat for about 15 minutes or until the garlic is completely soft and tender.
  • 10.
    Add the tomato sauce, salt, pepper, oregano, sugar, and crushed red chili flakes and let it cook for about 25 minutes on medium-low heat.
  • 11.
    Add the cooked beans and the spinach and let it cook for about 5 minutes.
  • 12.
    Transfer the beans stew to a serving dish, sprinkle with vegan feta cheese and the lemon parsley pesto, and serve it with a side of fresh bread, or rice, or a fresh greek or green salad!
  • Print