Mediterranean Style Beans Stew
This recipe is from a cookbook that I got from the library recently. I liked the way the dish looked and the preparation was also very simple and easy. This goes well with almost everything, rice or bread or quinoa, millets, or cracked wheat. We had this for a weekday lunch with quinoa and boiled eggs. This recipe is a keeper if you are looking for a different lunch recipe.
1. Thinly sliced onions, 1 cup.
2. Garlic, 2 pods, crushed.
3. Green beans, chopped into an inch pieces, 2 cup.
4. Cooked white beans, 1 cup.
5. Stewed tomatoes, 1 can.
6. Tomato paste, 2 tablespoons.
7. Dried dill, 1/2 teaspoon.
8. Salt and pepper as per taste.
9. Chopped parsley, 1/4 cup.
Heat a pan with a tablespoon of olive oil. Add the sliced onions and chopped garlic once the oil is hot and saute until tender. Now add the stewed tomatoes, 1 cup of water, tomato paste, green beans, dried dill and let everything cook for 10 minutes until the beans are tender. Now add the white beans, salt and pepper, mix well, and cook for 2 more minutes and turn off the stove. Garnish with chopped parsley and serve with bread, rice, quinoa or any carbs of choice.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita