Magically Creamy, Lemony Feta Beans

Directions

1. 1

   Tear the sourdough bread into bite-sized pieces. Heat a generous glug of olive oil in a sauté pan over medium heat. Add the bread pieces and cook until they are golden brown and toasty, adding depth of flavor. Set the bread aside.

2. 2

   Add one tablespoon of olive oil to the same pan and sauté the garlic for about a minute, until fragrant.

3. 3

   Add 1½ cans of butter beans (including their liquid), the toasted sourdough bread, 250 ml of water, and the stock powder to the pan. Stir well, reduce the heat to low, cover, and simmer for 5 minutes.

4. 4

   While the beans are cooking, blend the remaining ½ can of beans (including their liquid) with a stick blender until smooth (you can do this directly in the can). Finely mince the parsley.

5. 5

   Add the blended beans to the pan along with the finely grated zest and juice of the lemon. Stir well and cook for another 2-3 minutes, or until the mixture is heated through. Adjust the consistency with more water if desired.

6. 6

   Stir in the minced parsley and season with salt and pepper to taste.

7. 7

   Serve topped with crumbled feta cheese and a bit more parsley for garnish.