Mediterranean Vegetable Bean Stew Recipes

MEDITERRANEAN VEGETABLE STEW WITH BEANS

Steps:

• In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
• Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
• Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.

MEDITERRANEAN VEGETABLE STEW

Steps:

• In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

MEDITERRANEAN STEW WITH NAVY BEANS

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
• Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
• Sprinkle with chives and serve.

MEDITERRANEAN VEGETABLE-BEAN STEW

Steps:

• Heat dressing in Dutch oven on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
• Add tomatoes and zest; stir. Bring to boil; simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally. Add zucchini and beans; cover. Cook 5 min. Stir in spinach.
• Serve stew over couscous; top with cheese and parsley.

MEDITERRANEAN VEGETABLE STEW

Steps:

• Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
• Let stand for 30 minutes to 1 hour.
• Rinse under cold water; drain very well and pat dry with paper towels.
• In a large Dutch oven, heat 3 tablespoons oil over medium heat.
• Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
• Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
• Cover and cook for 5 minutes or until the onion is tender.
• Add the garlic; cook for 1 minute.
• Add the wine and increase to high heat.
• Cook for about 3 minutes or until the wine is reduced by half.
• Add in the tomatoes with juice and the potatoes.
• Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
• Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
• Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
• Add in the vinegar; stir.
• Season to taste with salt and pepper.
• I serve this hot over polenta or rice.

MEDITERRANEAN VEGETABLE STEW

Steps:

• Combine all ingredients except noodles in slow cooker and stir well. (Sometimes I also add a tablespoons of tomato paste for a thicker stew.) Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.