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
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
Method Cook:1hr10min › Extra time:6hr soaking › Ready in:7hr10min
Soak beans in cold water for 6 hours or overnight; drain.
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.
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.
Season with salt, pepper and freshly chopped basil; serve topped with crumbled feta cheese.