Ingredients
1 tbsp rice bran oil
1 onion, thinly sliced
2 celery stalks, thin sliced, inner leaves reserved
1 orange capsicum, seeds removed, sliced in thin strips
2 garlic cloves, finely chopped
1 tbsp tomato paste
400 g can cannellini beans, rinsed, drained
400 g can chopped tomatoes
1½ tsp Kaitaia Fire, to taste
SIDS SALT & PEPPER to taste
6 sourdough slices, halved crosswise
40 g butter
200 g feta
SIDS CRAZY SALT
Directions
Heat oil in a saucepan. Add onion, celery and cook, stirring, for 3-4 minutes. Add capsicum and cook for a further 4 minutes. Add garlic and cook for 1 minute until fragrant. Add tomato paste, beans and chopped tomato with 200 ml water, then stir to combine. Add Kaitaia Fire to taste and season well with SIDS SALT & PEPPER. Bring to the boil, then reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes until slightly thickened.
Heat grill to medium-high. Lightly toast sourdough for 1 minute each side. Spread one side with butter, crumble over feta and sprinkle with SIDS CRAZY SALT. Grill for a further 1-2 minutes until feta is golden.
Divide beans among serving bowls, garnish with celery leaves and serve with sourdough toasts.
