Butterbean and Tomato Bake with Feta
1/4cup or 60ml Olive oil (plus extra for drizzling)
1 large Onion, finely diced
1 Celery stick, finely diced
1 large Carrot, finely diced
4 Garlic cloves, crushed
1tsp dried Oregano
1/2tsp dried Thyme
1 tin chopped tomatoes
3tbsp tomato puree
1tbs Maple syrup
1tsp Balsamic vinegar
3cups cooked Butterbeans(or 2 400g tins)
Salt and pepper to taste
150g crumbled Feta cheese (optional)
Preheat oven to gas mark 4 or 180C.
Heat the olive oil in a frying pan and slowly fry the onions, celery and carrot, until they become soft and fragrant. Add the garlic,oregano, and thyme, and cook for another 5 mins before adding tined tomatoes, tomato puree,maple syrup, and vinegar. Cover and cook for another 15-20 mins until the sauce is thick. Add the cooked butterbeans and season to taste with salt and black pepper.
Place in an ovenproof dish and sprinkle feta(if adding) on top and drizzle a bit more olive oil.
Bake in the oven for 30 mins.
Serve hot and enjoy.