Spicy beans with feta - Bill Granger

I love this dish for breakfast/brunch and it always seems to be a hit with others too.  We had it again this weekend with some friends who came over for brunch.  I served it alongside chipolatas, fresh avocado, blanched spinach and toast from the bbq - was really delicious.

Often I make double quantities and keep a batch in the freezer.  I also usually use half kidney beans and half cannellini beans just for aesthetics - I also leave out the spring onion as I'm not a big onion person in the mornings but I'm sure it would be fine.

Bill also suggests "as an alternative to toast, try these beans with corn tortillas.  Wrap a stack in foil and pop in the oven 5 minutes before the beans will be ready."

1 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
400g tin chopped tomatoes
2 tsp brown sugar
2 x 400g tins red kidney beans, rinsed
sea salt
freshly ground black pepper
juice of a lime, or to taste
handful of coriander leaves
1 green chilli, deseeded and finely chopped
100g feta cheese, crumbed
3 spring onions, thinly sliced

Preheat oven to 160 degrees.
Heat the olive oil in a large ovenproof casserole dish over medium heat.
Add the onion and cook, stirring, for 5-6 minutes until soft.
Add the garlic and cumin and cook, stirring for another minute.
Add the tomatoes, sugar and 125ml water.
Bring to the boil, then reduce the heat and simmer for 10 minutes.
Stir in the kidney beans and season with salt and pepper.
Put the lid on the casserole and bake in the oven for 30 minutes.
Just before serving, add lime juice to taste and scatter over the coriander, chilli, feta and spring onions.
Serves 4.
Recipe by Bill Granger, Feed Me Now, Page 21.