A healthy, filling, and super easy dish to make. The beans are cooked in a tomato base with carrots, then topped off with feta cheese. Finish it off in the oven until bubbly.
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 carrot, peeled and sliced
- 2 celery stalks, finely chopped
- 1/2 onion, finely chopped
- 2 cloves of garlic, peeled and finely diced
- 1/4 cup tomato paste
- 540ml lima beans (1 can)
- 540ml cannellini beans (1 can)
- 1 cup tomato sauce
- 1 cup water
- 1 tsp oregano, chopped
- 1 tsp smoked paprika
- 100g feta cheese
Method
- Heat the olive oil in a medium saucepan over medium-high heat. Sauté the celery, garlic, and onion for approximately 3 minutes.
- Stir in the tomato paste and let cook for another 3 minutes, stirring occasionally. Add the tomato sauce and water to deglaze the pan. Stir in the carrots. Cover with a lid. Reduce the heat and let simmer for 15 minutes. Add the beans along with half a teaspoon of the the smoked paprika. Stir. Add the feta and the chopped oregano. Season with a pinch of salt and cracked pepper.
- Remove from the heat, and cover with aluminium foil. Cook in the oven for 15 minutes at 350°F, then remove the foil and cook for a further 20 minutes at 400°F.
- Transfer to plates and serve with crusty bread!
