Peel and finely chop the onion.
Place the chopped onions in a pan on medium heat with a drizzle of olive oil. Cook for three minutes, or until the onions are translucent.
Add the chopped tomato, 1/4 cup water (per portion), and simmer for 2 minutes.
While the tomatoes are simmering, strain and rinse the beans under cold water. Add them to the pan, mix, and add salt & pepper to taste. Cover and simmer for 3 minutes.
Meanwhile, mix the pesto with 1 tablespoon of olive oil (per portion). Once the beans are cooked, add the pesto and mix well.
Serve on with crumbled feta and salt & pepper to taste. Enjoy!
Average estimated amount for one serving