E
V
S ER
P Y
R D
IN A
G Y
E V E R Y D AY E A S Y
GREEK-STYLE
TOMATOEY
BEANS AND
FETA BAKE
Caramelised tomato
with creamy beans
plus spinach added for
freshness. Don’t hold
back on the garlic bread
– you’re going to want
to scoop it all up!
2 Tbsp (30ml) olive oil
+ extra for drizzling
2 onions, chopped
4 cloves garlic, sliced
1 packet (50g) tomato
paste
2 cans (400g each)
peeled and chopped
tomatoes
2 Tbsp (30ml)
Worcestershire sauce
Salt and milled pepper
Pinch sugar
1 can (400g) each
butter beans and
cannellini beans,
rinsed and drained
1 can (400g) green
beans or 1 packet
(300g) fresh beans,
cut into 4cm pieces
4 sprigs each fresh
thyme and origanum
1 packet (100g) English
spinach
2 discs (80g) plant-based
or regular feta cheese
Garlic bread, toasted
SERVES 4
Heat oil in an ovenproof
pan and sauté onion for
about 8 minutes, until
soft and golden.
Add garlic and tomato
paste. Cook until sticky.
Tip in canned tomatoes,
add Worcestershire
sauce, seasoning and
sugar, and simmer for
3-4 minutes.
Add all the beans
and herbs and stir to
combine evenly.
Bake at 200°C in the
oven for 10 minutes.
(Finishing it off in the
oven adds a caramelised
taste to the tomatoes,
but you can also leave
it on the stovetop to
simmer on medium
heat for 8-10 minutes.)
Stir through spinach
and sprinkle with feta.
Drizzle feta with olive
oil and bake for 10-15
minutes until sauce is
thick and caramelised
on the sides of the pan.
Serve bean bake with
garlic toast.
TRY THIS
Look out for PnP’s
braai breads, such
as the garlic butter
ciabatta (350g).
They can also be
heated in the oven
for a midweek meal.
Plant-based
20 | Fresh Living –
Spring
Spring2021
2021
17-Everyday Easy COR 1.indd 20
pnpfreshliving.com
2021/08/20 13:48