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Ingredients
  • extra-virgin olive oil 1 tbsp
  • onion 1, finely chopped
  • garlic 3 cloves, finely chopped
  • tomato purée 1 tbsp
  • chopped tomatos 2 x 400g tins
  • ground cinnamon ½ tsp
  • dried oregano a large pinch
  • large butter beans 660g jar, drained and rinsed
  • feta 125g, crumbled, to serve
  • flat-leaf parsley chopped to make 2 tbsp
  • sourdough 4 slices, toasted to serve
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