20-minute stovetop beans

Name: 20-minute stovetop beans
Cook time: 30 min
Yield: 2
Cuisine: Modern Australian
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)

Katrina Meynink

August 18, 2022

Easy, speedy stovetop beans.Katrina Meynink

easyTime:< 30 minsServes:2

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.
More tinned tomato recipes from Katrina Meynink