Kidney beans with tomato and feta

    7 hours 10 min

    A vegetarian dish of slow cooked kidney beans and tomatoes, topped with feta cheese and herbs. Lovely on toast for a vegetarian meal.

    1 person made this

    Serves: 4 

    • 200g dry kidney beans
    • 1 onion, finely chopped
    • 2 tablespoons butter
    • 3 tomatoes, chopped
    • salt and pepper to taste
    • freshly chopped basil
    • 200g feta cheese

    Cook:1hr10min  ›  Extra time:6hr soaking  ›  Ready in:7hr10min 

    1. Soak beans in cold water for 6 hours or overnight; drain.
    2. Place beans in a pot and cover with cold water; bring to the boil over medium heat. Simmer, covered, for about 1 hour, or until the beans are tender.
    3. Melt butter in a pan over medium heat; add onion and cook until softened, about 5 minutes. Stir in cooked kidney beans and chopped tomatoes; simmer until tomatoes start to break down and create a sauce.
    4. Season with salt, pepper and freshly chopped basil; serve topped with crumbled feta cheese.

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