Greek-Inspired Potato Stew
A hearty stew packed with Mediterranean flavors. This easy, wholesome, crowd-pleasing dinner is packed with fiber and healthy fats, and is a great way to add more plants to your diet.
Ingredients
- ¼ cup olive oil
- 5 garlic cloves, minced
- 1 medium leek, thinly sliced, white and light green parts only, yields about ¾ cups
- 1 pound or 450 grams of potatoes, chopped into bite size pieces, I like using quartered baby potatoes
- ½ cup black olives, pitted and finely chopped
- 1 cup small cherry tomatoes, halved
- 2 oz or 50 grams of sun-dried tomatoes, rehydrated and finely chopped, see notes*
- 2 Tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- ⅔ cups white wine
- 2 cups vegetable broth or water
- 2 cups cooked ‘gigante’ beans, giant butter beans or lima beans, drained and rinsed
- 1 tsp sea salt
- ½ tsp coconut sugar, optional, but I love how it balances the flavor
TO SERVE:
- Sourdough bread
- Fresh herbs
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add garlic and leek and sauté for 2 minutes.
- Add potatoes. Sauté for 2 more minutes.
- Stir in the olives, cherry tomatoes, sun-dried tomatoes, tomato paste and herbs.
- Add wine and vegetable broth, bring to a boil, then lower the heat. Simmer, covered for 15 minutes.
- Add beans, sea salt and sugar and cook, covered, for another 15 minutes. Or until the potatoes are tender.
- Taste and adjust seasoning.
- Serve warm with a big slice of sourdough bread and your favorite fresh herbs.
- Enjoy this cozy stew!
Video
Notes
*If you are using sundried tomatoes in oil, the ones that are already rehydrated and come in a jar. Use about ¾ cup. Measure them first, then finely chop them.