As the long hot summer draws to an end the days are getting wetter windier and cooler and the nights are drawing in my thoughts are turned to a nice hearty autumnal dish. This is a variation of the traditional Greek bean stew fassolada. It is warming, rich – very moreish and entirely suitable for non-vegans. I like to serve this with freshly made crusty bread – but then I like to serve everything with freshly made crusty bread!
1 400g can butter beans (drained and rinsed) – or the dried equivalent soaked and cooked, olive oil, 1 large onion (finely chopped), 2 garlic cloves (chopped), 1 tbsp capers (finely chopped), flat leafed parsley (roughly chopped), 2 tsps smoked paprika, 1 celery stick (chopped), 1 carrot (chopped), 2 potatoes (cubed), 1 red pepper (chopped), 500 ml veg stock, freshly ground salt & pepper.
In a saucepan fry the onion in the olive oil until translucent. Add the garlic, capers, parsley and paprika and fry for a few minutes. Add the celery, carrot, potato and red pepper. Cook for a couple of minutes until the vegetables are coated in the oil. Add the stock and beans. Bring to the boil then simmer for 40 mins. Season and serve with the crusty bread.
Recipe adapted from Vegan Living Magazine.