Jamie Oliver 5 Ingredients Runner Bean Stew is made with runner beans, garlic, oregano, plum tomatoes, and feta cheese. This hearty vegetarian stew recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
This Runner Bean Stew Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 400g runner beans
- 2 cloves of garlic
- ½ a bunch of oregano (10g)
- 2 x 400g tins of plum tomatoes
- 100g feta cheese
How To Make Runner Bean Stew:
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Trim the beans: Trim the runner beans and use a speed peeler to remove any tough, stringy bits from the sides.
- Cook the garlic and oregano: Peel and finely slice the garlic. Place the garlic in a large casserole or ovenproof frying pan on medium heat with 2 tablespoons of olive oil. Pick in the oregano leaves and cook, stirring regularly, until the garlic is lightly golden.
- Prepare the sauce: Add the tinned plum tomatoes to the pan and break them up using a potato masher. Season with a pinch of sea salt and black pepper, and bring the sauce to a simmer.
- Cook the beans in the sauce: Lay the runner beans in the sauce, making sure to push them down so they’re submerged. Cover with a scrunched-up piece of wet greaseproof paper.
- Bake the stew: Transfer the pan to the oven and bake for 30 minutes, or until the beans are tender and the sauce has thickened. Remove the greaseproof paper.
- Add the feta and finish: Crumble the feta cheese over the stew. You can either serve it immediately or return it to the oven for an additional 10 minutes to melt the feta slightly. The choice is yours.
Recipe Tips
- Trim the beans properly: Make sure to trim and peel the sides of the beans to remove any tough, stringy parts for a tender texture.
- Use fresh oregano if possible: Fresh oregano adds a more vibrant flavor compared to dried. Pick the leaves off the stems for the best result.
- Mash the tomatoes well: When adding the tinned tomatoes, break them up fully with a potato masher to create a smooth and rich sauce.
- Cover with wet greaseproof paper: Using scrunched-up wet greaseproof paper helps trap moisture, ensuring the beans cook evenly in the sauce.
- Add feta at the end: Crumble the feta over the stew at the end to give a salty, creamy contrast to the rich tomato sauce.
How To Store & Reheat Leftovers
Storing: Once the stew cools, store it in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the stew in a pan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave for 1-2 minutes, stirring halfway through.
Freezing: This stew can be frozen for up to 3 months. Thaw in the fridge overnight and reheat as instructed.
Nutrition Facts
- Calories: 183 kcal
- Fat: 12.2g
- Saturated Fat: 4.5g
- Protein: 7.9g
- Carbohydrates: 11.6g
- Sugars: 10.8g
- Salt: 1.1g
- Fibre: 1.8g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Mujadara
- 5 Ingredients Potato Bombas
- 5 Ingredients Stuffed Squash
- 5 Ingredients Smoky Tender Aubergine
Jamie Oliver 5 Ingredients Runner Bean Stew
Description
Jamie Oliver 5 Ingredients Runner Bean Stew is made with runner beans, garlic, oregano, plum tomatoes, and feta cheese. This hearty vegetarian stew recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Trim the beans: Trim the runner beans and use a speed peeler to remove any tough, stringy bits from the sides.
- Cook the garlic and oregano: Peel and finely slice the garlic. Place the garlic in a large casserole or ovenproof frying pan on medium heat with 2 tablespoons of olive oil. Pick in the oregano leaves and cook, stirring regularly, until the garlic is lightly golden.
- Prepare the sauce: Add the tinned plum tomatoes to the pan and break them up using a potato masher. Season with a pinch of sea salt and black pepper, and bring the sauce to a simmer.
- Cook the beans in the sauce: Lay the runner beans in the sauce, making sure to push them down so they’re submerged. Cover with a scrunched-up piece of wet greaseproof paper.
- Bake the stew: Transfer the pan to the oven and bake for 30 minutes, or until the beans are tender and the sauce has thickened. Remove the greaseproof paper.
- Add the feta and finish: Crumble the feta cheese over the stew. You can either serve it immediately or return it to the oven for an additional 10 minutes to melt the feta slightly. The choice is yours.
Notes
- Trim the beans properly: Make sure to trim and peel the sides of the beans to remove any tough, stringy parts for a tender texture.
- Use fresh oregano if possible: Fresh oregano adds a more vibrant flavor compared to dried. Pick the leaves off the stems for the best result.
- Mash the tomatoes well: When adding the tinned tomatoes, break them up fully with a potato masher to create a smooth and rich sauce.
- Cover with wet greaseproof paper: Using scrunched-up wet greaseproof paper helps trap moisture, ensuring the beans cook evenly in the sauce.
- Add feta at the end: Crumble the feta over the stew at the end to give a salty, creamy contrast to the rich tomato sauce.
Jamie Oliver 5 Ingredients Runner Bean Stew