GR
EN
Butter beans with mushrooms & feta cheese
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Paxxi
traditional
contemporary
Level of difficulty
Time needed
30 minutes
INGREDIENTS
150 g DODONI Feta, crumbled
500 g butter beans 
2 bay leaves
1 small onion, finely chopped 
1 garlic clove, finely chopped
250 g white mushrooms, chopped
15 ml white wine
1 tsp tomato paste
400 g grated tomatoes
100 g sun-dried tomatoes cut into strips
½ tsp salt
¼ tsp pepper
1 tsp dried thyme
½ tsp red pepper flakes
120 ml olive oil 
Fresh basil for garnish
PREPARATION 
Put the beans in a large bowl with enough water to cover by about 3 cm and let soak overnight. Drain the beans, put them in a pressure cooker, add water to cover by about 3 cm, add the bay leaves and let cook on high heat. Once the pressure cooker reaches pressure, reduce temperature to low and let simmer for another 25-30 minutes. In a medium saucepan heat 2 tbsp of olive oil and sauté the onion for 2 minutes, then add the garlic and sauté for one more minute and lastly add the mushrooms to soften and release their juice. When it evaporates, quench with the wine and let cook for 2 minutes. Then add the tomato paste and let cook for 2 more minutes. Add the grated tomatoes, the sun dried tomato strips, ½ tsp salt, ¼ tsp pepper, 1 tsp thyme and ½ tsp red pepper flakes. When the sauce comes to boil, reduce to medium-low heat and let simmer for about 20 minutes.
EXECUTION 
When the beans and the sauce are ready, drain the beans, put them in a casserole dish, sprinkle with 60 ml olive oil, stir well and add the sauce. Add another 60 ml of olive oil, stir well once more and cover with foil. Bake in preheated oven at 200 °C for 25 minutes. Remove the foil, sprinkle the crumbled DODONI Feta cheese and let cook for 10-15 minutes more to get a nice colour.
