Name: Mediterranean Bean Stew
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 1/3 cup Cannellini beans (cooked); 1 tbsp Feta cheese (block); 3/4 cup Tomatoes (crushed); 1/2 tbsp Pesto; 1/4 Onion (yellow); 1/2 tbsp Basil (fresh)

Ingredients

1/3 cup

Cannellini beans (cooked)

1 tbsp

Feta cheese (block)

3/4 cup

Tomatoes (crushed)

1/2 tbsp

Pesto

1/4

Onion (yellow)

optional

1/2 tbsp

Basil (fresh)

Utensils

Stovetop, Frying pan, Colander

recipe

Step 1

Peel & finely chop the onion.

Step 2

Heat a drizzle of oil in a pan over medium heat. Add the onion & cook, stirring for 3 min.

Step 3

Add the canned tomatoes & 0.25 cup of water (per person). Cook for 2 min.

Step 4

Strain & rinse the beans under cold water. Add the drained beans, salt & pepper to the pan. Cover, reduce heat & simmer for 5 min.

Step 5

Meanwhile, whisk together the pesto & 1 tbsp of olive oil (per person).

Step 6

Stir the pesto oil into the chili. Garnish with crumbled feta & fresh basil leaves (optional). Season with salt & pepper to taste. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy	352 cal.
Fat	22 g
Carbohydrates	21 g
Protein	10 g
Fiber	7 g

On average, one serving of the recipe "Mediterranean Bean Stew" contains 352 Energy, 22 g of Fat, 21 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.