20-minute stovetop beans
The kind of food that can grace a table from breakfast through dinner and take about 20 minutes from start to finish, is the kind of food that should be on high rotation when the stakes are high, but the motivation is low. This recipe easily doubles or triples to feed more mouths. To bulk it further you could add a fried egg, tinned tuna, pasta, prosciutto or spinach... the feeding opportunities from this number are plentiful.
Ingredients
2 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 tbsp finely chopped rosemary
1 tbsp finely chopped parsley
1 tbsp finely chopped oregano
½ cup chicken stock (or vegetable stock for vegetarian)
400g can diced tomatoes
400g can cannellini beans, drained and rinsed thoroughly
½ cup (120g) Persian-style feta
additional herbs to serve (such as parsley, fennel fronds, oregano, rosemary)
Method
1. Add the olive oil to a medium saucepan and place over low-medium heat. Once hot, add the onion and cook for 5 minutes, stirring regularly or until soft, translucent and fragrant. Add the garlic and the chopped herbs and cook for a further 5 minutes, stirring to prevent catching.
2. Add the stock and tomatoes and reduce heat to low. Simmer for 5-8 minutes or until the sauce has thickened and reduced slightly, then add the cannellini beans. Cook for a few more minutes or until the beans have completely warmed through.
3. Scoop into bowls and top with the feta. Season with salt and pepper, scatter over the extra herbs and serve.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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