Tomato-feta sauce with kidney beans

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• 2 tbsp butter or margarine
• 2 tbsp tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• 1 tsp vegetable stock powder
• 1 can kidney beans
• n. B. Spice mix, Italian
• salt and pepper
• Sugar
• 1 pack of feta cheese, approx. 150 g – 200 g

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

quickly prepared in the microwave

Peel and finely chop the onion. Peel and press the garlic cloves. Place both together with the softened butter in a microwave-safe container, cover, and sauté for 1 minute at approximately 600W. Add the flour, stir everything together, and sauté, covered, for 1 to 2 minutes at 600W. Add the tomato paste, chopped tomatoes, and vegetable stock powder, stir everything together, and cook for another 7 minutes. Stir after 3 minutes, crumble the feta cheese, add it with the drained kidney beans, and finish cooking. Season the sauce with Italian spices, salt, pepper, and a little sugar. Serve the sauce with spaghetti.