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🍽️ Beans and Tomato Vegetable Dish

384 kcal · 30 min · 4 servings

Ingredients

• Salt
• 800 g broad beans (frozen)
• 800 g canned tomatoes (net weight)
• 2 garlic cloves
• 2 tbsp olive oil
• 6 sprigs marjoram
• 200 g feta cheese
• pepper
• paprika powder (medium hot)

Instructions

1. 1. Bring 500 milliliters of water to a boil in a pot and add some salt. Add the beans to the water, bring it back to a boil, and cook them for about 8 minutes over medium heat with the lid on. If you use fresh bean kernels, cook them for 10 to 15 minutes.
2. 2. In the meantime, roughly chop the canned tomatoes with a knife. Peel the garlic.
3. 3. Heat olive oil in a pot. Press the garlic through a garlic press into the hot oil and sauté it until it becomes translucent and fragrant.
4. 4. Add the tomatoes and bring the mixture to a boil. Simmer over low heat with the lid on for about 2 minutes.
5. 5. Wash the marjoram and shake it dry. Add 3 stems of marjoram to the tomatoes and simmer everything in the open pot for another 5 minutes over low heat.
6. 6. Pluck the leaves off the remaining marjoram stems. Slice the feta cheese.
7. 7. Drain the thick beans in a sieve and add them to the tomatoes. Bring the mixture back to a boil. Season with salt, pepper, and paprika powder, and remove the marjoram stems. Serve the bean vegetable dish, place the feta cheese slices on top, and sprinkle with the marjoram leaves.

Nutrition per serving

• kcal: 384
• Protein: 32 g · Fett/Fat: 16 g · Carbs: 27 g