Greek Avgolemono White Bean Stew with Charred Lemon
A comforting bean stew finished with an avgolemono-style egg-lemon liaison for creamy body without cream. Charred lemon wedges add smoky brightness at the table.
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Instructions
Heat olive oil in a pot over medium heat. Sauté onion, carrots, and celery 8–10 minutes until softened. Add garlic and oregano; cook 30 seconds.
Add broth, bay leaf, and beans. Simmer 15 minutes. Mash about 1 cup of beans in the pot to thicken.
Stir in spinach until wilted; reduce heat to low.
Whisk eggs with lemon juice and zest. Temper with a ladle of hot broth, then slowly stir the mixture back into the pot (do not boil). Season with salt and pepper.
Char lemon halves cut-side down in a dry skillet until browned. Serve stew with charred lemon and herbs.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Keep the stew below a simmer after adding eggs to prevent curdling.
- Mashing beans thickens naturally—no blender needed.
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