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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 tablespoon extra virgin olive oil
1 onion, halved, thinly sliced
2 celery stalks, stalks thinly sliced, pale inner leaves reserved to garnish
1 red capsicum, seeds removed, sliced into long, thin strips
2 garlic cloves, finely chopped
1 tablespoon tomato paste
400g can cannellini beans, rinsed, drained
400g can chopped tomatoes
1 1/2 teaspoons Tabasco, or to taste
6 sourdough slices, halved crosswise
40g unsalted butter
Celery salt (optional), to sprinkle
Heat oil in a saucepan over medium heat. Add onion and celery, and cook, stirring, for 3-4 minutes, then add capsicum and cook for a further 4 minutes. Add garlic and cook for 1 minute or until fragrant.
Add tomato paste, beans and chopped tomato with 200ml water, then stir to combine. Add Tabasco to taste and season well. Bring to the boil, then reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes until slightly thickened.
Preheat grill to medium-high. Lightly grill sourdough for 1 minute each side. Spread one side with butter, crumble over feta and sprinkle with celery salt, if using. Grill for a further 1-2 minutes or until feta is golden.
Divide beans among serving bowls, garnish with celery leaves and serve with sourdough toasts.
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