Spicy beans with feta

Bill Granger (spunky Aussie chef with a myriad of great restaurants around the world) does some mean beans, this is his recipe from his book Feed Me Now which I absolutely love. A few girlfriends and I went to a breakfast he put on in Brisbane a few years ago and he served these... well I was in heaven. The feta was melt in your mouth, and the combination of flavors were so fresh and unlike I ever thought of when I pictured beans on toast.  I couldn't wait to try it at home.  Of course this is a hearty breakfast dish but every time I've ever made it, we've eaten it as a healthy vegetarian dinner. It's simple and quick.  A one pot winner. The feta, spring onion and cilantro make it a sensational meal.  You would never imagine beans could taste this good but Bill style, it is possible.  Kids would enjoy this I think, perhaps without the added toppings as there is nothing in the dish that would turn them off. Perhaps a rendition of 'Beans, beans are good for your heart, the more you eat them the more you fart, the more you fart the better you feel, so eat your beans for every meal...' may make them appreciate the good nature of beans!

Serves 2-4 

Ingredients:
1 tblspn extra virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
2 x 14oz tins red kidney beans, rinsed and drained
1 x tin tomatoes
1 tspn ground cumin
1 tblspn brown sugar
sea salt and pepper
juice of 1 lime
1 fresh green chili, finely diced
2 spring onions, finely sliced
1 handful freshly chopped coriander/cilantro
100g soft feta, crumbled

Method:

• Heat a pan with a little extra virgin olive oil
• Add onion and cook until translucent and tender add garlic and cook
• Add tomatoes, sugar and about 2/3 cups water and let simmer until thickened approx 5-8mins
• Add kidney beans and continue to cook.  (Bill suggests you bake this in the oven at 350'F/180'C for 30mins but I've always just let it simmer on the stove top).  So...either move to oven or continue to cook on stove top until liquid reduces and sauce thickens, 20-25mins
• Just before serving, add lime juice adjust seasoning if necessary
• Serve on toasted ciabatta or sourdough loaf, sliced thick with a sprinkle of crumbled feta, spring onions, cilantro and chili