Bean Vegetables with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beans, reen
- 200 g onion (s), white
- 2 cloves garlic
- 100 g bacon, mixed, smoked
- 350 g tomato (s), (bottle tomatoes, alternatively peeled from the can)
- 1 bunch peppermint, fresh
- 3 tablespoon olive oil
- Salt and pepper, from the mill
- 50 ml white wine
- 100 ml vegetable stock
- 150 g feta cheese, in brine
Print Recipe
Pin Recipe Instructions
- Wash and clean the beans, cutting off the ends and pulling off the threads if necessary. Halve or third beans, depending on the size. Peel garlic and chop finely.
- Cut the bacon into cubes. Peel the onions and cut them into slices. Halve the tomatoes, then quarter, remove the stem and core, then cut into cubes, if you want, you can peel the tomatoes first, score the tomatoes in a cross shape at the top and place them in boiling water for 2 minutes, then quench the tomatoes in ice water and peel off the skin . Wash the peppermint and spin dry.
- Heat the oil in a large saucepan, sweat the onion slices and garlic with the bacon in them until lightly. Add the beans and mix in. Season with salt and pepper. Put in 2-3 sprigs of peppermint and pour the white wine and vegetable stock on top. Simmer over low heat with the lid closed for 15-20 minutes.
- Add the tomato cubes to the beans and cook for another 5 minutes.
- Remove the sheep`s cheese from the brine, dry it and cut it into cubes. Add the cheese cubes to the beans and cook in the vegetables for another 5 minutes.
- Finely chop the remaining peppermint.
- Put the beans in a bowl and serve sprinkled with peppermint.
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