Tomato Beans with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g beans, reen, broad
- 2 cans tomato (s), chunky, 400 g each
- 1 tube tomato paste, approx. 200 g
- 3 stalks savory, fresh
- 1 large vegetable onion (s)
- 3 clove (s) garlic
- 5 tablespoon olive oil
- 1 teaspoon sugar, brown
- 1 lime (s)
- 150 ml water
- 200 g sheep cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and clean the beans, cut into pieces approx. 3 cm long and cook with half of the savory in the steamer until they are firm to the bite.
- In the meantime, peel the onion and cut into cubes. Put the onion cubes with the olive oil in a large pan and fry until translucent. Briefly sauté the finely chopped garlic and add the tomato pieces, tomato paste, sugar, lime and water and bring to the boil. Season to taste with salt, pepper and the rest of the savory.
- Put the diced sheep`s cheese and the pre-cooked bean pieces in the pan, cover with a lid and simmer for another 3 minutes.
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