Greek bean and silverbeet stew

Greek bean & silverbeet stew

Ingredients (serves 4)
* 1 tbs olive oil
* 1 red onion, finely chopped
* 1 red capsicum, finely chopped
* 2 celery stalks, finely chopped
* 3 garlic cloves, thinly sliced
* 1 tbs tomato paste
* 1 1/2 cups (375ml) chicken or vegetable stock
* 400g can chopped tomatoes
* 2 x 400g cans large butter beans (or cannellini beans), rinsed, drained
* 2 zucchini, halved lengthways, cut into large chunks
* 6 silverbeet leaves, centre vein removed, leaves roughly sliced
* 2 tbs fresh oregano leaves


Method
1. Heat the olive oil in a large deep frypan over medium heat. Add the onion, capsicum, celery and garlic and cook, stirring, for 5 minutes or until soft.
2. Stir in the tomato paste and cook for 1 minute. Add the chicken or vegetable stock, canned tomatoes and butter beans and bring to the boil. Add the zucchini and simmer rapidly over medium-low heat for 10 minutes or until the sauce is thickened and zucchini is tender. Stir in the silverbeet and cook for 4-5 minutes until wilted.
3. Season to taste with sea salt and freshly ground black pepper and scatter with the oregano leaves.

Source
delicious.
Recipe by Kate Tait