Butter Beans in Tomato with Feta and Sourdough
Makes 1 serving

INGREDIENTS
200 g Butter beans, tinned and drained (Drained weight.)
200 g Chopped tomatoes, tinned
50 g Onion
1 clove, about 3 g Garlic
40 g Feta
5 g Olive oil
Half a teaspoon Smoked paprika
1 slice, about 50 g Sourdough
A little Fresh parsley

METHOD
1. Soften the chopped onion in the oil over medium heat for five minutes, then add the garlic and paprika for one minute more.
2. Tip in the tomatoes and beans, season, and simmer for eight minutes until the sauce is thick enough to hold a line when the spoon goes through.
3. Toast the sourdough.
4. Spoon the beans into a bowl, crumble the feta over and add the parsley, with the toast alongside.

Contains gluten cereals and milk.

RECIPE NOTES
Half a tin of beans and half a tin of tomatoes, so it doubles without changing the method, and the second bowl reheats well.
Feta is more than half of the 16 g of fat here. It is weighed rather than crumbled by eye because it is 22% fat and disappears into the sauce.

Full recipe: https://www.getfuel8.com/recipes/butter-beans-tomato-feta-sourdough
