Greek Beans with ‘Feta’ & Olives
This dish is the ultimate in summer comfort food — think hearty butter beans, rich tomato sauce, fluffy ‘feta’ and a sprinkling of fresh herbs 🙂
Preparation time
5 min
Cook time
25 min
Total time
30
Cuisine
Mediterranean
Meal
- mains
- breakfasts
- lunches
Servings
4
Ingredients
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 2 x 400g/14 oz tins chopped tomatoes
- 1 tbsp tomato purée
- ½ tsp cinnamon
- ½ tsp paprika
- ½ tsp dried oregano
- 2 x 400g/14 oz tins butter beans, drained and rinsed
- 1 tsp salt and pinch black pepper
- 1 tsp syrup (eg maple or agave) — optional
- 150g/5 oz vegan feta (we used Violife Greek White Block), crumbled
- Handful Kalamata or black olives (pitted)
- Handful fresh parsley or oregano, stalks removed and roughly chopped
- 4 slices toast and vegan butter for serving
Instructions
- Lightly fry the onion until golden.
- Add the garlic and fry for a further minute.
- Stir through the cinnamon, paprika and oregano and cook for another minute.
- Pour in the tomatoes, tomato purée, butter beans and syrup and then simmer on a medium heat for around 20 minutes or until the sauce has thickened and reduced slightly.
- Taste the mixture and add more salt if needed.
- Pour the bean mix over the fresh toast and then sprinkle over the ‘feta’, olives and fresh herbs.
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