Kidney beans with feta cheese

Name: Kidney beans with feta cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 400.00 g red kidney beans tinned, drained; 125.00 g feta cheese crumbled; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 225.00 g tomatoes peeled an finely chopped; 1.00 fresh chillies deseeded and finely chopped; 60.00 ml fresh coriander finely chopped; lemon juice only; sea salt and freshly ground black pepper

6 servings Prep: 10 mins, Cooking: 5 mins

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By Food24 November 03 2009

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Ingredients (9)

400.00 g	red kidney beans — tinned, drained
125.00 g	feta cheese — crumbled
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
225.00 g	tomatoes — peeled an finely chopped
1.00	fresh chillies — deseeded and finely chopped
60.00 ml	fresh coriander — finely chopped
	lemon — juice only
	sea salt and freshly ground black pepper

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Method:

Chop the kidney beans into slightly smaller pieces and place in a saucepan. Add 60 ml water and the feta cheese. Sprinkle with a little ground coriander – add some chopped parsley if fresh coriander leaves are unavailable. Heat slowly while stirring continuously till the cheese has melted. Turn the mixture into a mixing bowl and set aside to cool.
Blend the remaining ingredients well and add to the cooled bean mixture. Mix lightly.
Serve with the corn wafers.
Serves 6.