Tomato & Butterbeans With Feta On Toast
Fresh tomatoes and butterbeans, simmered together, on toast, topped with feta and basil. The perfect lunch.
- Yield: Serves 1
3 tbsp olive oil
200g cherry tomatoes, halved
1 x small 325g jar of butter beans and their bean stock (Bold Bean Co are the best)
1 garlic clove, minced
1 tbsp basil pesto
A few sprigs of fresh basil
Feta, to top
To a frying pan on medium-high heat, add the olive oil and the halved cherry tomatoes. Cook them down until softened, around 10 minutes, then add the garlic and beans with their bean stock too. Cook this down, season with salt and pepper and let it bubble away.
Toast the bread. Once the tomatoes and beans are thickened, spoon on to the toast, drizzle with a spoon of pesto, top with feta and fresh basil.