Smoky Butter Beans with Feta on Sourdough
Makes 1 serving

INGREDIENTS
200 g Butter beans, tinned and drained (Drained weight.)
150 g Passata
2 cloves, about 6 g Garlic
6 g Olive oil
1 slice, about 50 g Sourdough
30 g Feta
Half a tsp Smoked paprika
A few leaves Fresh parsley

METHOD
1. Warm the oil with the sliced garlic over a low heat for two minutes until it smells sweet, then add the paprika for ten seconds.
2. Add the passata and beans and simmer for six minutes until thick, crushing a few beans against the pan.
3. Toast the sourdough, spoon the beans over and crumble the feta on top with the parsley.

Contains gluten cereals and milk.

RECIPE NOTES
Garlic in cool oil, brought up slowly, gives sweetness. Dropped into hot oil it burns before the beans go in and the whole plate tastes of it.
Butter beans at 90 kcal per 100 g are lighter than most tinned beans, and softer. Cannellini work the same way at 100.

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