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Mandy Stevenson Hudson
Stewed leek with beans and feta
Feta-leek stew.
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Ingredients
Directions
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Wash the leeks and cut into pieces of 5 cm. Slice the garlic. Heat the butter in a frying pan and fry the garlic for 1 min.
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Drain the beans. Add the bay leaf, bouillon tablet, the tomatoes, leek and beans and bring to the boil.
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Turn down the heat and simmer with the lid on the pan for 20 minutes.
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Remove the bay leaf, season with pepper and salt and crumble the feta.
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Nutrition
270Calories
Sodium28% DV680mg
Fat17% DV11g
Protein26% DV13g
Carbs8% DV24g
Fiber52% DV13g
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