Beans Pan with Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans white beans (45 ml)
- 1 can kidney beans (425 ml)
- 2 medium onion (s)
- 3 tablespoon olive oil
- 4 medium tomato (s)
- 2 tablespoon tomato paste
- 1 teaspoon thyme, dried
- salt and pepper
- 125 ml whipped cream
- 1 teaspoon vegetable stock (instant)
- 4 slices farmer`s bread (s)
- 2 cloves garlic)
- 3 tablespoon butter
- 150 g feta cheese
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Rinse the beans in a colander and drain. Peel and roughly dice the onions. Cut the tomatoes into cubes.
- Now lightly fry 2/3 of the onion cubes in the olive oil. Stir in the tomato paste and sauté briefly. Add tomatoes and thyme and let simmer for about 5 minutes. Add the cream and 1/4 l water. Stir in the stock powder, season with salt and pepper and fold in the beans. Cover and simmer for about 5 minutes.
- Toast the bread slices in the hot butter in a pan, they shouldn`t be too thin. Take out and lightly toast the sliced garlic as well. Be careful that it doesn`t get too dark, then it won`t taste good any more.
- Season the bean pan with salt and pepper. If you like, you can also season with a little cayenne pepper, that adds a certain kick. Crumble the feta cheese over it and sprinkle everything with the remaining raw onion cubes.
- Serve and serve with the bread, topped with the garlic slices.
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