RECIPE 08 · ONE-PAN MEALS
Smoky white beans with feta
Tinned beans become a full meal with a smoky tomato sauce, crumbled feta and toast. A few beans mashed against the side of the pan make the sauce creamy without adding cream.
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A richer beginning.
The paste and smoked paprika give the beans a savoury base. Add the feta at the end so its salty edge stays distinct.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp smoked paprika
3 tbsp Ace Sabbah double-concentrated tomato paste
2 × 400 g cans cannellini beans, drained and rinsed
350 ml low-sodium vegetable stock
100 g baby spinach
100 g feta, crumbled
¼ tsp fine salt, or to taste
¼ tsp black pepper
2 tbsp chopped parsley
4 slices sourdough, toasted
Method
Build flavour
Heat the oil in a wide pan. Cook the onion over medium heat for 6 minutes. Add the garlic and smoked paprika for 30 seconds, then stir in the tomato paste for 2 minutes.
Add the beans
Pour in the stock and add the beans. Simmer uncovered for 12 minutes, stirring occasionally.
Thicken naturally
Mash a few spoonfuls of beans against the side of the pan. Fold in the spinach and cook for 2 minutes until wilted. Season with the salt and pepper.
Bring to the table
Scatter the feta and parsley over the beans and let stand for 2 minutes. Serve with toasted sourdough.
At the stove
Taste before adding more salt; feta and stock both contribute seasoning.
At the table
Add a lemony cabbage salad for crunch.