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🇬🇷SYN FREE GREEK BEANS🇬🇷
Bringing #meatfreemonday to you thanks to @pinchofnom for the inspo
Served with wholemeal crusty bread for dipping (b) & salad
RECIPE - serves 4
2 onions, finely diced
1 red pepper, diced
3 garlic cloves, crushed
2 × 400g tins chopped tomatoes
2 tbsp tomato puree
2 tsp oregano
1tsp red wine vinegar
1 tin butter beans, rinsed and drained
1 tin cannelloni beans, rinsed and drained
reduced-fat feta cheese, crumbled into large pieces (I used my a choice)
Handful roughly chopped flat-leafed parsley, to garnish
Add the onion and pepper to a pan and cook for 10-15 minutes, until softened and golden.
Add the garlic and cook for a further 1-2 minutes.
Add the tomatoes, tomato puree and oregano, then season to taste with salt and black pepper. Stir well and bring to a simmer.
Add the drained beans and stir in.
Place in the preheated oven for 25-30 minutes.
Remove the lid and sprinkle with feta cheese.
Return to the oven for a further 5 minutes, until the cheese begins to soften a little.
Sprinkle with parsley and serve with a mixed salad and breads
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