This recipe also varies depending on the location of its origin. Where I’m from in North-Western Greece, they add red bell pepper as the local farms are known to produce an abundance of high-quality red peppers. Even my mother’s recipe is different from my grandmother’s. For this recipe, I have chosen to share with you my favorite version, my mother’s version. Don’t tell grandma!
- Preparation time: 14hr
- Cooking time: 2hr
- Serves 6
- 400gr butterbeans
- 2 medium white onion, finely chopped
- 2 cloves of garlic, finely chopped
- 150gr of celery, finely chopped
- 150gr of celeriac, finely chopped
- 2 large carrots, sliced
- 200ml tomato sauce
- 1tb spoon tomato paste
- 60ml olive oil
- 1 tsp oregano
- Salt and pepper to taste
Preheat the oven to 180°C.
Place the butter beans into a large bowl, cover with water until completely submerged and leave to soak overnight or for at least 12 hours.
1.) Rinse and drain the soaked butter beans and place into a large cooking pot and cover with water. Boil for approximately 40 mins or until soft.
2.) After 40 mins of boiling, drain the water. Add fresh boiling water to the beans and place back on the stove.
3.) Add the rest of the ingredients to the pot and boil for a further 15 mins.
4.) Transfer the stew into a deep baking dish and place into the oven. Cook for approximately 60-75 mins or until the beans have soaked up all of the liquid.
Serve with a generous helping of feta and drizzle with olive oil.