SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
PIZZA WITH KIDNEY BEANS AND FETA
My whole family was surprised that this tasted comparable to a greasy oozy juicy pizza - but it is very low in fat and high in fibre and vitamins! Of course, it's not QUITE as greasy and oozy tasting as a good old restaurant pizza . . . but if you're trying to cut down on processed cheese, fat and meat, I would suggest giving this a try! I hope you like it!
Provided by Elise and family
Categories Beans
Time 35m
Yield 1 pizza, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475.
- Fry the garlic in the olive oil until it is just soft. Add the tomato paste, stir 20 seconds, then add water until you have a thick sauce (it's just a smallish amount - don't worry). Add salt and pepper. Turn heat to low and let "simmer" (or stay hot) while you prepare the rest. Stir it once in a while if you want. It should smell good!
- Follow the instructions on the pizza yeast package. The bread does not need to rise, so this part shouldn't take too long.
- Press dough into one regular pizza pan.
- Prepare vegetables and rinse beans.
- Spread tomato sauce on dough, leaving a rim around the edge for the "crust".
- Sprinkle vegetables and beans over the sauce. Crumble the feta over everything last.
- Bake on lowest rack for 12-15 minutes. Enjoy!
Nutrition Facts : Calories 496.8, Fat 10.6, SaturatedFat 5.6, Cholesterol 29.7, Sodium 727.8, Carbohydrate 82.5, Fiber 17.7, Sugar 6.6, Protein 25.1
BEAN, CHICKPEA & FETA SALAD
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
- In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium
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