Potato and Butter Bean Stew
(Patates & Fasolia Yaxni)
With the cooler fall weather upon us, it has been a bountiful harvest of fall vegetables. This week it is all about the potato. Our farmers have spent a few days in our fields harvesting red and white potatoes for our share baskets and Farmer’s Markets. What better way to celebrate the ever popular spud, then with a one pan comfort food. I have taken a classic Cypriot dish and have given it a potato twist. This Potato and Butter Bean Stew features comforting fall local flavours in a quick and simple dish. This dish was perfectly paired with an Organic Chardonnay from our local friends over at Southbrook Winery.
3 tbsp. olive oil
1 large sweet onion, diced
2 garlic cloves, minced
4 large white potatoes, skin on and ½ inch diced
3 carrots, sliced in ¼ inch rounds
3 celery sticks, chopped
5 large ripe tomatoes, pureed
1 cup vegetable stock
3 bay leaves
Salt and fresh ground pepper
3 cup butter beans, cooked
In a large deep sauté pan, heat oil over medium heat. Add onions and sauté until translucent, 1-2 minutes.
Add garlic, potatoes, carrots and celery. Sauté until potatoes and vegetables have slightly softened, stirring occasionally, 6-7 minutes.
Add tomatoes, vegetable stock, bay leaves and season with salt. Bring to a boil and reduce heat to low. Simmer until for 10 minutes and then add butter beans. Cook for an additional 5-6 minutes until sauce has thickened and vegetable are tender.
Serve hot with warm pita’s for dipping.
SERVINGS 6 -8 | PREP & COOK TIME 45 minutes.