Ingredients for approx. 4 people:
300 g white beans
2 bay leaves
400 g potatoes
2 shallots
3 cloves of garlic
1 red chilli pepper
1 piece of feta cheese
Rapeseed oil
Garam masala
Cumin
1 jar tomato sauce
Herbes de Provence
Ghee
Herbal salt
Smoked paprika powder
For the garnish:
As desired: a few dried herbs
Dried tomatoes
Preparation:
1. For the bean dish, soak the white beans in water the day before. The next day, drain the beans and cook them in fresh water with 2 bay leaves until soft.
2. For the baked potatoes, scrub the potatoes with a vegetable brush, clean if necessary and cook in water until soft. Then drain and set aside.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Wash the chilli pepper, cut in half, remove the seeds and chop very finely.
6. Drain the feta cheese.
7. Heat the rapeseed oil in a deep pan, sauté the diced shallots, then add the chopped garlic and chilli pepper with the garam masala and cumin and fry briefly.
8. Add the drained white beans and tomato sauce, mix well and fill a baking dish with the mixture, placing the feta cheese in the middle. Sprinkle the cheese with spices and place the baking dish in the middle of the oven. Bake at 180 degrees C for about 20 minutes.
9. In the meantime, slice the potatoes and fry them in a frying pan with the ghee until crispy. Sprinkle with herb salt and paprika powder.
10. Before serving, serve the cooked bean dish with the fried potatoes. If desired, you can top the cheese with herbs and dried tomatoes.
My Tips:
- You can replace the white beans with another type of legume, e.g. kidney beans, scarlet runner beans, adzuki beans, etc.
- If you have any jacket potatoes left over from the day before, use these. This will make the fried potatoes even crispier.
Product description:
White beans are a source of protein that can be eaten at any time of year. They are available dried or in tins/jars. However, the dried variety contains more nutrients and is also more aromatic. Of course, the beans need to be soaked overnight before they can be used. White beans are very versatile and can be used in salads, soups, purées or as antipasti. They are rich in nutrients such as magnesium, potassium, calcium and phosphorus, and are above all an ideal source of protein.
