Empty My Fridge
Feta on Beans
Ingredients
- Olive oil20 ml
- Onion2
- Garlic3 cloves
- Brown sugar3 tbsp
- Red wine vinegar3 tbsp
- Tomato paste1
- Cumin1 tsp
- Paprika1 tsp
- Chili powder1 tsp
- Chopped tomatoes3 cans
- Cannellini bean400 g
- Red bean400 g
- Black bean400 g
- Pea400 g
- Salt
- Black pepper
- Feta cheese200 g
- Lemon
- Parsley
Instructions
- Heat the olive oil in a sturdy pot, add the onions and garlic and cook for 5 minutes.
- Stir in the brown sugar, red wine vinegar and tomato paste.
- Season with the cumin, paprika and chilli powder.
- Add the three tins of chopped tomatoes (400g each) and mix thoroughly.
- Drain the cannellini beans, red kidney beans, chick peas and black beans and add them to the pot.
- Season to taste with salt and pepper, then simmer on low heat for 60 minutes.
- Serve with the crumbled feta (200g in total), parsley, lemon juice and a drizzle of olive oil.
Summarized from Filling Meals's video. Watch it for the details.
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