Recipe by ScooterMom
"Easy earthy side dish or on it's own with some good crusty bread and a glass of wine. Add grilled vegetables for vegetarian entree."
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2 (15.5 ounce) cans
cannellini beans, drained
1 (14.4 ounce) can
petite diced tomatoes
extra-virgin olive oil
red pepper flakes, or to taste
crumbled feta cheese
chopped fresh cilantro
The only recipe change I made was to use fresh tomatoes instead of canned. I let the simmered mixture cool before adding the feta and cilantro. This was a light but really filling lunch (had it with a slice of crusty bread). Thanks, ScooterMom!
I made this last night and it was delicious ! It went very well with the broiled tilapia parmesan from allrecipes.com. The only changes I made were to add a couple of dashes of cayenne pepper and also to put in a bit more garlic and red pepper flakes than the recipe calls for. Definitely a quick, easy, healthy side dish. Will make again for sure!
I finally got around to making this; have had the recipe stored away for a long time. I'm glad I fixed it because it is really, really good. I'm not real sure how I want to eat this; as a side, over pasta, or main dish. I noticed that one reviewer had eaten it cold as a salad but I would think the beans would make it too starchy. Anyway, it's delicious!
Given that it's that time of year, I was able to use my garden fresh tomatoes rather than the canned (not that there's anything sub-par about canned tomatoes). And in keeping with the 'Tuscan' in the recipes's name, I chose to use fresh Italian parsley instead of cilantro and an imported Ricotta Salata for the feta. Just a few ingredients, but of good quality. Simple preparation, ready to serve in minutes and delicious. My kind of dish.
Very good light side dish for summer time. It reminds me a lot of the restaurant dish at Houlihann's. I made it without the feta and used cayenne pepper instead of red peppper flakes, and I enjoyed it very much. Love the spice with the freshness of the cilantro!
I ate this two ways -- once as a warm dish like the recipe said and once as a cold salad for lunch. Both ways were great. I'm not a fan of cilantro so I substituted curly leaf parsley.
I made this as-written except that I used 6 oz. feta. It was very flavorful.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuscan Bean 'Goppel'
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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