White Bean Stew with Feta

Total Time: 20 minutes

4.91 from 11 votes

White bean stew with feta and a poached egg. Incredibly easy to make, super hearty and ready in a blitz. This dish rocks! It’s made with canned beans and a buttery broth, topped with a runny egg for a creamy finishing touch. Serve with a thick slice of crusty bread and enjoy!

white bean stew

Why you’ll love this white bean stew recipe

This vegetarian stew based on white beans is an easy meal to make and while the days are grey and cold it’s kind of nice to have a hearty stew in rotation. This dish is delicious and comforting, and what I love the most about this recipe is that it uses simple ingredients but it’s full of so much flavor.

There is nothing complicated or unusual about it, but the tastes will surprise you.
The canned beans are transformed into a hearty weeknight dish and swirled with feta, herbs and poached egg, this comes together in no time. Serve with a thick slice of sourdough bread and enjoy.

White bean stew with feta and poached egg

How to store white bean stew

  • Leftovers will keep for 3 days in the fridge. 
white bean stew
4.9 from 11 votes

White Bean Stew with Feta and Poached Egg

Incredibly easy to make, super hearty and ready in 20 minutes. Made with canned beans and a buttery broth, topped with a runny egg for a creamy finishing touch. Serve with a thick slice of crusty bread to complete the meal!

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings 2
Calories 464

Ingredients 
 

  • 1 can (400g/14 oz) white beans - , drained
  • 1 shallot - finely chopped
  • 1 garlic clove - minced
  • 3 tbsp olive oil
  • ¾ cup vegetable broth
  • ½ tsp cumin seeds
  • ½ tsp dried thyme
  • ¼ tsp dried coriander
  • 1 tsp lemon juice
  • 1 tbsp chopped parsley
  • salt - to taste
  • black pepper - to taste

For serving

  • 2 eggs
  • 2 tbsp crumbled feta
  • chopped chives
  • black sesame
  • chili flakes
  • 2 thick slices of sourdough bread

Instructions 

  • In a saucepan, heat the olive oil and cook the shallot and garlic until soft. Add the beans, cumin, thyme and coriander. Season with salt and pepper, cook for 2 or 3 minutes, stirring occasionally.
  • Add the vegetable broth, lemon juice and chopped parsley, simmer for 10 minutes. Season with salt and pepper to taste.
  • In the meantime, prepare the poached eggs. Fill a saucepan with 1/3 water, add a good splash of vinegar and bring to a boil. Break each egg separately in a coffee cup. Turn down the heat and keep the water just below the boiling point.
  • Pour the first egg very carefully into the water, start pouring as soon as the cup touches the water. Repeat this with the second egg, and cook on a very low heat for 4 minutes. Carefully fish out the poached eggs with a slotted spoon, place on a plate lined with kitchen paper. Cut away any loose egg whites.
  • Transfer beans into bowls, serve with feta and poached eggs. Sprinkle with chives, sesame and chili flakes. Serve with a thick slice of sourdough bread. Enjoy!

Nutrition

Calories: 464kcalCarbohydrates: 40gProtein: 20gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 164mgSodium: 427mgPotassium: 918mgFiber: 10gSugar: 2gVitamin A: 443IUVitamin C: 3mgCalcium: 169mgIron: 7mg
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Comments

10 responses to “White Bean Stew with Feta”

  1. Kyla Avatar
    Kyla

    I need that poached egg! Love this combination!

    1. Thank you! Much appreciated

  2. Natasha Avatar
    Natasha

    Looks so delicious and healthy!

    1. Thank you!

  3. Laura Avatar
    Laura

    5 stars
    This is such a delicious and quick dinner on a chilly night! Thank you!

    1. I’m really happy you enjoyed this recipe, thanks for making it!

  4. Daniela Avatar
    Daniela

    5 stars
    Thank you for the great recipe! I wanted to ask: when you call for dried coriander, do you mean dried coriander seeds or leaves? Thanks!

    1. Hi Daniela, I used crushed dried coriander seeds. Enjoy the recipe!

  5. Adriana Avatar
    Adriana

    5 stars
    I’ve made this recipe several times and I usually don’t respect the amounts of herbs and spices, I will go and add whatever feels right. This is not for this recipe: it’s so perfectly balanced you really should follow it to the gram. It’s really amazing.

    I just moved countries and I’m trying to find what beans would work the best here. What do you think about cannelini beans?

    Thank you!

    1. Hi Adriana! It makes me so happy to hear you enjoyed this recipe! You can use any white beans you can find or have on hand, you could use also use a mix of two different variaties. Anna x

4.91 from 11 votes (8 ratings without comment)

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