Immerse yourself in the world of traditional Greek cuisine with this hearty bean stew. Refined with aromatic MANI olive paste and inspired by Mediterranean flavors, this dish is not only healthy but also incredibly flavorful. Created by organic chef Konrad Geiger, the recipe combines authentic ingredients with modern touches to bring a true taste of Greece to your table.
| Preparation Time | Approx. 60 minutes |
| Difficulty Level | Medium |
Ingredients (for four servings):
- 60 g lima beans, cooked (Alternative: Borlotti beans)
- 1 head of garlic
- 3 tbsp MANI Extra Virgin Olive Oil Selection
- 100 g carrots, diced
- 60 g celery, sliced
- 80 g leek, sliced
- 250 g white cabbage, sliced
- 50 g mushrooms, sliced
- 1 onion, diced
- 2 fresh thyme sprigs
- 1 L vegetable broth
- 20 g MANI Sun-Dried Tomatoes in Olive Oil
- 50 g Graviera sheep cheese (Alternative: Pecorino)
- MANI Sea Salt
- Freshly ground black pepper
- 1/2 lemon
- 1 tbsp MANI Kalamata Olive Paste
- 1 bunch fresh parsley
- Aluminum foil
Instructions:
- Preheat the oven to 180°C.
- Cut the top off the garlic bulb, season with 1 tbsp olive oil, salt, and pepper, wrap in aluminum foil, and bake at 180°C for 40 minutes.
- Heat 2 tbsp olive oil and 1 tbsp oil from the sun-dried tomatoes in a pot. Add diced onions and sauté until translucent. Add leeks and sauté.
- Add carrots, celery, white cabbage, mushrooms, thyme, and sun-dried tomatoes. Briefly sauté, then pour in the vegetable broth. Add the beans and let simmer for about 15 minutes. Season with salt and pepper.
- Roughly chop the parsley.
- Divide the stew into four soup bowls. Drizzle each with olive oil from the sun-dried tomatoes, a bit of fresh lemon juice, and olive paste. Serve with roasted garlic cloves, freshly shaved cheese, and parsley.
