Very often in Malta, the change of weather is literally sudden, winter to summer is sometimes an instant experience. In fact, yesterday we swam at a very beautiful beach. Today, we have our fire on in the house – so we have gone from swimsuits to fleeces overnight. I write to you with assurance that if you are feeling chilled, then this dish will bring the summer back into your entire system – warming you, comforting you, and nourishing you. So, if you need the fire on, my fired Greek and garlic bean stew will do it for you. Oh, and by the way, I call it Greek, as my mother’s winter Greek bean stew was an all time favourite for us, around our table in the winter months (my version has the addition of other ingredients), so I suppose nostalgia must have kicked in. Your immune system will thank you for this, and, as a bonus, it is also very easy and fast to prepare. If you are wondering what to accompany it with, then try my Chilli Olive, Garlic and Crusty herb bread – a feast of fire awaits !
extra virgin olive oil
1 medium sized onion, finely chopped
4–5 cloves of garlic, finely chopped
1 large sweet potato, cut into squares
1 large carrot, chopped
1 tin (400g) of cannellini beans, rinsed and drained
6 cherry tomatoes
1½ tbsp tomato puree
2 cups of vegetable stock
1 tsp chilli powder (adjust to suit your palette)
1 tbsp fresh celery, finely chopped
½ tsp cinnamon powder
1 tsp vegan margarine
salt to taste
In a non-stick casserole, fry your onion, carrots and sweet potato pieces. Allow to cook, and mix for around 3-4 minutes. Then add the garlic, and continue to stir for a couple of minutes (don’t burn the garlic or else it can turn toxic).
Now add the cherry tomatoes and tomato puree, and mix for around another minute. Then add the cinnamon, stock and all the other ingredients and lower the heat. Allow to simmer for 40 minutes, checking on it every so often and stirring.
The stew is ready when the veges are nice and soft. Serve whilst hot with my “Chilli Olive, Garlic & Crusty Herb bread”.
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