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Ingredients
  • 400 g ( 2 cups) Butter beans - drained
  • 1 tablespoon Olive oil
  • 3 Shallots - peeled and diced
  • 2 Garlic clove - peeled and crushed
  • 2 tablespoon Tomato puree
  • 400 g ( 2.66 cups) Chopped tomatoes - canned
  • 1 pinch Sea salt and black pepper
  • 1 pinch Cinnamon
  • 0.5 teaspoon Dried oregano
  • 0.5 teaspoon Dried thyme
  • 5 g Fresh parsley - finely chopped
  • 40 g ( 0.25 cups) Feta - crumbled
  • 200ml ( 0.75 cups) Vegetable stock
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