Greek bean stew
( SERVES 4 )
(You can click on ingredients to see more related recipes)
|1 dash||Olive oil|
|1||Red onion, sliced|
|2||Garlic cloves, chopped|
|400 g||Canned tomatoes|
|1 tbsp||Tomato paste|
|400 g||White beans|
|1 to taste||Salt & freshly ground pepper|
|100 g||Feta cheese, crumbled|
|1 to serve||Crusty baguette|
- Heat a heavy-based saucepan. Add a little oil and sliced onion and cook for 5 to 8 minutes until softened. Add chopped garlic and cook for 1 minute more.
- Add tomatoes and tomato paste and bring to the boil, then turn down the heat to simmer for 5 minutes. Add white beans (such as cannellini or butter beans) and sliced courgettes and simmer for 5 minutes more. Season with salt and pepper to taste.
- Serve scattered with crumbled feta cheese and crusty bread on the side, such as Pane Toscano ciabatta. This bread is available partially cooked or frozen from supermarkets and only takes 10 minutes in a hot oven to finish cooking. It turns out like freshly baked bread.