Greek Bean Stew with MANI Kalamata Olive Paste

Ingredients (Serves 4):

• 300 g dried white beans (cannellini or similar)
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (400 g) chopped tomatoes
• 4 tbsp MANI Organic Extra Virgin Olive Oil
• 2 tbsp MANI Organic Kalamata Olive Paste
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 1 litre vegetable broth or water
• Lemon wedges for squeezing

Instructions:

1. Bean Preparation: Start by soaking the dried beans in plenty of water overnight. After soaking, drain and rinse them well.
2. Sauté the Vegetables: Heat the MANI Extra Virgin Olive Oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, sliced carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
3. Combine Ingredients: Add the pre-soaked beans to the pot, along with the chopped tomatoes, oregano, bay leaf, and your choice of vegetable broth or water.
4. Cook the Stew: Bring everything to a boil, then lower the heat and let it simmer gently for 1.5 to 2 hours. Cover the pot, stirring occasionally. If needed, add more broth or water during cooking.
5. Final Flavouring: When the beans are soft and cooked through, stir in the MANI Kalamata Olive Paste. Adjust seasoning with salt and pepper, and remember to remove the bay leaf.
6. Serving Suggestion: Serve the stew hot, topped with freshly chopped parsley and a squeeze of lemon. Enjoy it with crusty bread or alongside a Greek salad.

MANI Tip: This nourishing and wholesome stew is an excellent choice for a comforting meal, bringing out the natural, rich flavour of MANI Kalamata olive paste while embracing the authentic and healthful essence of Greek cuisine.

Nutritional information per serving:

• Calories: 350 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Monounsaturated Fat: 9 g
• Carbohydrates: 45 g
• Sugars: 7 g

• Dietary Fibre: 12 g

• Protein: 11 g
• Salt: 1.5 g