White bean pan with feta, vegetable onion and thyme, served with garlic bread

Name: White bean pan with feta, vegetable onion and thyme, served with garlic bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 can(s) (425 ml/250 g each) Italian white beans, Fagioli Cannellini; 1 can(s) (425 ml/ 250 g stripping) kidney beans; 1 (375 g) Vegetable Onion; 250 g Tomatoes; 3-4 Tbsp Olive oil; 1 TEASPOON dried thyme; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Vegetable broth (instant); 125 g Whipped cream; 2 Garlic cloves; 2-3 TABLESPOONS Butter or margarine; 2 (approx. 240 g) slabs of rustic bread; 150 g -200 g feta cheese; 7-10 Tbsp fresh thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 can(s) (425 ml/250 g each) Italian white beans, Fagioli Cannellini
1 can(s) (425 ml/ 250 g stripping) kidney beans
1 (375 g) Vegetable Onion
250 g Tomatoes
3-4 Tbsp Olive oil
1 TEASPOON dried thyme
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Vegetable broth (instant)
125 g Whipped cream
2 Garlic cloves
2-3 TABLESPOONS Butter or margarine
2 (approx. 240 g) slabs of rustic bread
150 g -200 g feta cheese
7-10 Tbsp fresh thyme

Directions

1
Pour the beans onto a sieve, rinse briefly under cold water and drain. Peel and roughly dice the onion. Wash and drain the tomatoes and also cut them into cubes.
2
Heat olive oil in a large pan and lightly fry 2/3 of the onions in it. Add tomatoes and thyme and braise for about 5 minutes. Stir in tomato paste and season with salt and pepper. Add stock and cream.
3
Add the beans, bring to the boil and simmer covered for 4-5 minutes. Peel garlic and cut into slices. Cut bread slices in half. Heat the fat in a pan and fry the bread together with the garlic.
4
Season the bean pan with salt and pepper. Crumble the feta. Sprinkle the feta and remaining raw onions over the beans. Sprinkle with fresh thyme. Add garlic bread.