Bubbling Feta, Tomato & Black Bean Pot
Snack · Mediterranean · Ready in 28 min · Serves 2
Feta baked on top of black beans, peppers and cherry tomatoes until it slumps and browns at the edges. One dish in, one dish out, eaten with a spoon.
Per serving
- Calories
- 338
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 14 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron21%
- Vitamin D1%
- B1228%
- Zinc24%
- Magnesium21%
- Omega-316%
- Folate44%
- Calcium18%
- Selenium8%
- Potassium27%
- Vitamin C168%
- Riboflavin18%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Black beans (tinned)
- 350 g Cherry tomatoes
- 80 g Feta
- 180 g Red bell pepper
- 80 g Onion
- 3 Garlic cloves
- 2 tsp Olive oil
- 1 tsp Smoked paprika
- 0.5 tsp Chilli flakes
- 10 g Fresh parsley
- 0.5 tsp Salt
Method
- 1
Set the oven to 220°C (fan 200°C) and leave it until it is fully up to temperature. Halve the 350g of cherry tomatoes, slice the 180g of red bell pepper and the 80g of onion, chop the 10g of fresh parsley, and crush the 3 cloves of garlic straight into a small baking dish with them.
- 2
Add the drained 200g of black beans, 2 tsp olive oil, 1 tsp smoked paprika, 0.5 tsp chilli flakes and 0.5 tsp salt, and toss everything together with your hands in the dish so nothing else needs washing.
- 3
Place the 80g block of feta in the middle, pressing it down so the tomatoes come halfway up its sides. Do not crumble it. A whole block browns instead of drying out.
- 4
Bake at 220°C for 20-22 minutes, until the tomatoes have burst and the top of the feta is golden and blistered at the edges.
- 5
Scatter over the 10g of chopped parsley, then break the feta through the beans with a spoon so it streaks the sauce. Eat straight from the dish; it keeps 3 days chilled and reheats well.
