Bean pan with feta & garlic bread

Name: Bean pan with feta & garlic bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) white beans; 1 can(s) (425 ml) Kidney Beans; 2-3 Onions; 3 medium-sized tomatoes; some stem(s) fresh or 1 tsp dried thyme; 2-3 TABLESPOONS Oil (e.g. olive oil); 2 TABLESPOONS Tomato paste; 7-10 Tbsp salt, white pepper; 100 g Whipped cream; 2 TEASPOONS Vegetable broth; 2 Garlic cloves; 2 slabs of rustic bread; 2-3 TABLESPOONS butter/margarine; 150-200 g Feta cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) white beans
1 can(s) (425 ml) Kidney Beans
2-3 Onions
3 medium-sized tomatoes
some stem(s) fresh or 1 tsp dried thyme
2-3 TABLESPOONS Oil (e.g. olive oil)
2 TABLESPOONS Tomato paste
7-10 Tbsp salt, white pepper
100 g Whipped cream
2 TEASPOONS Vegetable broth
2 Garlic cloves
2 slabs of rustic bread
2-3 TABLESPOONS butter/margarine
150-200 g Feta cheese

Directions

1
Drain beans, rinse and drain. Peel onions, dice coarsely. Wash tomatoes, chop roughly. Thyme wash and, except for a little, pluck
2
Heat the oil in a large frying pan. Fry 2/3 of the onions in it until transparent. Add tomato paste and sauté. Add tomatoes and thyme and steam for about 5 minutes. Add the beans. Season with salt and pepper. Stir in 1/8 l water, cream and stock. Bring to the boil and simmer covered for 4-5 minutes
3
Peel the garlic and cut into slices. Cut bread slices in half. Roast both in hot fat. Season bean pan with salt and pepper. Crumble feta coarsely. Sprinkle with the rest of onions and garnish with the rest of thyme. Add garlic bread