Buda Fooda

Greek-Style Potato, Zucchini & Bean Stew

Greek-Style Potato, Zucchini & Bean Stew

Ingredients

  • 1 1/2 tbsp extra virgin 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 lb)
  • 2 28-oz cans diced tomatoes, undrained
  • 1 15.5-oz can Great Northern beans, rinsed & drained
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tsp chopped fresh dill
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 3/4 cup crumbled feta cheese

Instructions

  1. Heat oil in a Dutch oven over medium-high heat. Add onion & saute 5 minutes or until lightly browned. Add potato & water; bring to a boil. Cover, reduce heat and cook 5 minutes.
  2. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender.
  3. Stir in parsley & next 3 ingredients (through pepper). Serve with cheese.

A Dan Buda Joint