Crete Bean And Spinach Stew Recipes

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LAMB AND WHITE BEAN STEW WITH SPINACH, PARSLEY, AND DILL



Lamb and White Bean Stew with Spinach, Parsley, and Dill image

Provided by Sheryl London

Categories     Soup/Stew     Bean     Lamb     Stew     High Fiber     Leek     Spinach     Dill     Parsley

Yield Serves 4

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
2/3 cup finely chopped leek, white part only (about 1 medium leek)
1 1/4 cups thinly sliced scallions (about 5 or 6 large scallions)
2 teaspoons finely minced garlic (2 large cloves)
2 pounds fresh crinkly leaf spinach, stems trimmed, or two 10-ounce packages or 1 1/4 pounds frozen spinach
2 cups coarsely chopped fresh parsley (about 4 ounces)
2 tablespoons coarsely snipped fresh dill
1 pound lean lamb, cut into 3/4 inch cubes and dried on paper towels
Salt and pepper to taste
2 tablespoon ground turmeric
1 1/4 cups chicken broth
2 tablespoons lemon juice (about 1/2 large lemon)
1 teaspoon finely grated lemon zest
2 cups cooked white cannellini beans (about 4 ounces dried beans cooked or one 19-ounce can, rinsed and drained)

Steps:

  • In a 5-quart heavy-duty Dutch oven, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Add the leek, scallions, and garlic, and sauté, stirring occasionally, until just tender, about 5 minutes. Add the spinach, parsley, and dill, and stir constantly until the greens are just wilted. Remove the Dutch oven from the heat and set it aside.
  • In a 10-inch skillet over medium-high heat, add the remaining butter and olive oil. When hot, add the lamb, a few pieces at a time, and brown on all sides. Season with salt and pepper, and transfer the lamb to the Dutch oven with the greens. The meat may be seared in 2 batches.
  • Add the turmeric to the same skillet and stir for a few seconds, Add the chicken broth, scraping up any brown bits, and bring to a boil. Pour over the meat and greens mixture. Cover the Dutch oven, bring to a boil over medium heat, then turn the heat to low. Add the lemon juice and zest and simmer for 1 hour.
  • Stir in the cooked beans and continue to simmer 10 to 15 minutes more, until the beans are hot and the meat is tender. Spoon over a bed of orzo or rice if you wish.

WHITE BEAN, SPINACH, AND BARLEY STEW



White Bean, Spinach, and Barley Stew image

This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.

Provided by SpicyBoston

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 6

Number Of Ingredients 13

1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
½ teaspoon dried rosemary
¾ cup small fresh mushrooms
1 cup chopped yellow bell pepper
2 tablespoons white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 cups fresh spinach
1 pinch red pepper flakes

Steps:

  • Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  • Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 51.3 g, Fat 1.7 g, Fiber 9 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 123.5 mg, Sugar 4.3 g

CRETE BEAN AND SPINACH STEW



Crete Bean and Spinach Stew image

Make and share this Crete Bean and Spinach Stew recipe from Food.com.

Provided by Busters friend

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 17

3 tablespoons extra virgin olive oil
1 red onion, finely chopped
1/2 red pepper, diced
1 zucchini, sliced into thin rounds
3 garlic cloves, finely chopped
1 1/4 cups vegetable stock
14 ounces tomatoes, canned, chopped
2 tablespoons tomato paste
1 dash red pepper flakes
1/4 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
1 cup bulgur
1 cup lima beans, canned, rinsed and drained
1 bunch spinach, stalks trimmed and leaves roughly chopped
2 tablespoons parsley, finely chopped fresh
kalamata olive, to taste

Steps:

  • Heat 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. Add the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly.
  • Add the stock, tomatoes, tomato paste, oregano, red pepper flakes, salt and pepper and bring to the boil. Reduce the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally.
  • While the stew simmers, cook the bulgur. Add the spinach and beans and simmer, uncovered, for another 10 minutes. Stir through the parsley and remaining olive oil and serve over bulgur.
  • Alternatively - Add kalamata olives and serve on rice instead of bulgur.

Nutrition Facts : Calories 810, Fat 31.7, SaturatedFat 5, Sodium 1788.8, Carbohydrate 127.8, Fiber 40.6, Sugar 18.8, Protein 29.4

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