Giant beans in tomato sauce with cream cheese and herb dumplings

Name: Giant beans in tomato sauce with cream cheese and herb dumplings
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small onion; 1–2 Garlic cloves; 1 TABLESPOON Olive oil; 1 TEASPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 2 can(s) (425 ml each) Giant beans; 4 Stem(s) Parsley; 1 small bunch of chives; 200 g Double cream cheese; 7-10 Tbsp salt, pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small onion
1–2 Garlic cloves
1 TABLESPOON Olive oil
1 TEASPOON Tomato paste
1 can(s) (850 ml) Tomatoes
2 can(s) (425 ml each) Giant beans
4 Stem(s) Parsley
1 small bunch of chives
200 g Double cream cheese
7-10 Tbsp salt, pepper

Directions

1
Peel and finely chop the onion and garlic. Heat the oil in a pot. Sauté onion and garlic for 3-4 minutes. Stir in tomato paste and sauté briefly. Add tomatoes and 100 ml water, chop the tomatoes a little bit.
2
Bring everything to the boil, cover and simmer for about 20 minutes.
3
Drain and rinse the beans. Wash herbs and shake dry. Chop parsley leaves, cut chives into small rolls.
4
Mix cream cheese and season with salt and pepper. Form 8 small dumplings with the help of two teaspoons and turn in the herb mix.
5
Add the beans to the tomato sauce about 10 minutes before the end of the cooking time and cook until done. Season to taste with salt and pepper. Serve with 2 herb dumplings each.