Bean pan with feta

Ingredients for 4 servings:

• 2 cans of white beans (425 ml)
• 1 can of kidney beans (425 ml)
• 2 m.-sized onion(s)
• 3 tbsp olive oil
• 4 m.-sized tomatoes
• 2 tbsp tomato paste
• 1 tsp thyme, dried
• salt and pepper
• 125 ml whipped cream
• 1 tsp vegetable broth (instant)
• 4 slices of farmhouse bread
• 2 garlic cloves
• 3 tbsp butter
• 150 g feta cheese
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the beans in a sieve and drain. Peel and roughly dice the onions. Dice the tomatoes. Lightly fry 2/3 of the diced onions in olive oil. Stir in the tomato paste and sweat briefly. Add the tomatoes and thyme and simmer for about 5 minutes. Add the cream and 1/4 l water. Stir in the stock powder, season with salt and pepper, and fold in the beans. Cover and simmer for about 5 minutes. Toast the bread slices (they shouldn’t be too thin) in a pan with the hot butter. Remove from the pan and lightly fry the sliced ​​garlic. Be careful that it doesn’t get too brown, or it will lose its flavor. Season the bean pan with salt and pepper. If you like, you can also add a little cayenne pepper for a special kick. Crumble the feta cheese over the mixture and sprinkle everything with the remaining raw diced onions. Serve with the bread topped with the garlic slices.