Greek-Style Potato, Zucchini, and Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add crusty bread and a Greek-style salad of lettuce, tomatoes, red onions, peppers, cured olives, and feta. Ingredients:
1 1/2 tablespoons extravirgin olive oil |
3 cups chopped onion |
1 cup (3/4-inch) cubed peeled baking potato |
1/2 cup water |
3 1/2 cups (1/2-inch-thick) slices zucchini |
2 1/2 cups (3-inch) cut green beans (about 1/2 pound) |
2 (28-ounce) cans diced tomatoes, undrained |
1 (15.5-ounce) can great northern beans, rinsed and drained |
1/4 cup chopped fresh flat-leaf parsley |
2 teaspoons chopped fresh dill |
1/2 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add potato and water; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender. Stir in parsley and next 3 ingredients (through pepper). Serve with cheese.
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