Black bean stew with feta

Name: black bean stew with feta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g black beans look; 200 g kidney beans in pot; 300 g canned corn; 2 el picadillo; 1 espresso stick; 400 g pomodorini; 2 zucchini; 1 el peanut oil; 3 twig fresh fresh mint; 100 g Greek feta

Casserole of black beans, kidney beans, corn, zucchini, mint and feta.

Ingredients

Directions

Put the beans and corn in a colander and rinse under cold running water. Let it drain well.
Put the picadillo, espresso and pomodorini in a pan with a thick bottom. Bring to the boil while stirring and simmer for 10 minutes on low heat.
Stir frequently. Season with pepper and salt.
Meanwhile, cut the courgettes into cubes of 1 cm (brunoise).
Heat the oil in a frying pan and fry the zucchini in 6 minutes on a high heat. In the meantime cut the fresh mint into thin strips.
Take the stew off the heat, scoop the fresh mint and zucchini and season with salt and pepper. Crumble the feta above it.