When a sandwich just won’t do for lunch, this sourdough toast topped with beans, feta and tomatoes is both tasty and filling. It’s courtesy of chef Maria Elia, whose delicious recipes draw on her Greek-Cypriot heritage.
Ingredients (serves 4-6)
- 500g dried butter beans
- 150ml olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 1kg vine plum tomatoes, skinned and roughly chopped
- 1 tsp sugar
- Salt and pepper
- 15g parsley
- 10g oregano
- 100g cherry tomatoes, halved
- 200g feta cheese, crumbled
- Toasted sourdough, to serve
- Olive oil, for drizzling
Step 1: Soak the beans overnight in cold water. Drain and rinse the beans and place them in a large saucepan. Cover with cold water and bring to the boil. Reduce the heat and simmer until just tender.
Step 2: Preheat the oven to 150°C/gas mark 2. Drain the beans, setting aside the cooking liquid.
Step 3: Heat the olive oil in an ovenproof pan. Add the onion and garlic and cook until softened. Add tomato purée, plum tomatoes, sugar, beans and 700ml of the cooking liquid. Season, cover and cook for 30 minutes. Remove lid, stir and cook for a further 30 minutes until tender.
Step 4: Stir in the herbs and cherry tomatoes and serve warm on toasted sourdough sprinkled with feta. Finish with a drizzle of olive oil.