Summary

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

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Instructions

1. Rinse the beans in a colander and drain. Peel and roughly dice the onions. Cut the tomatoes into cubes.
2. 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.
3. 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.
4. 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.
5. Serve and serve with the bread, topped with the garlic slices.