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< tilbage

Italian one-pot with TEMPTY & Butterbeans

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Ingredienser

  • 100 g TEMPTY Square (or 1 pack)

  • 1–2 tbsp cooking oil

  • 1 can butter beans

  • 2 onions

  • 2 cloves garlic

  • 100 g baby spinach (or frozen whole-leaf spinach)

  • 2 tbsp sun-dried tomatoes in oil

  • 1 can whole peeled tomatoes

  • 1 tbsp tomato paste

  • 1 tsp salt

  • 50 g grated aged cheese (such as Parmesan or Vesterhavsost)

  • To serve: Crusty toasted bread

Trin

  1. Cut the TEMPTY Square into small bite-sized cubes. Heat the oil in a large skillet over medium-high heat and fry the TEMPTY cubes for 6–8 minutes until golden and crisp.

  2. Meanwhile, slice the onions into thin wedges, and finely chop the garlic and sun-dried tomatoes.

  3. Add the onions, garlic, and sun-dried tomatoes to the skillet (add a quick drizzle of extra oil if the pan looks dry). Sauté over medium heat for 2–3 minutes until softened.

  4. Drain and rinse the butter beans. Add the beans, peeled tomatoes, tomato paste, and salt to the pan. Crush the tomatoes into smaller chunks using a wooden spoon and bring to a gentle simmer.

  5. Stir in most of the grated cheese (saving a pinch for garnish) until melted into the sauce.

  6. Fold in the spinach and let it wilt down. If using frozen spinach, simmer until heated all the way through.

  7. Garnish with the remaining cheese and serve hot with slices of toasted bread.

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