Bean, chard and feta pan

Ingredients for 3 servings:

• 300 g feta cheese
• 500 g giant beans, white from the can
• 500 g chard (spinach will work in a pinch)
• 1 onion(s)
• 3 cloves garlic
• 50 g black olives (pitted)
• 200 ml vegetable stock
• 3 tbsp olive oil
• 3 tbsp lemon juice
• salt and pepper
• Thyme
• 1 small can of tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mix 2 tablespoons of oil, 2 tablespoons of lemon juice, and 1 crushed garlic clove, along with salt and pepper. Dice the feta cheese and toss in the marinade. Then fry in a pan with the marinade until crispy (very hot). Drain and rinse the beans. Trim and finely chop the chard. Dice the onion. Crush 2 cloves of garlic. Halve the olives. Place everything in a second, deep pan and sauté with olive oil for a few minutes. Then add the vegetable stock, stir in the tomato paste, and simmer over medium heat for about 10 minutes, until the liquid has reduced. Season to taste with salt, pepper, thyme, and lemon juice. Add the fried feta cheese cubes to the chard and bean pan and place the pan on a trivet to serve. Serve with a nice red wine and fresh flatbread.