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READY IN 15 mins

Tuscan Bean 'Goppel'

Read Reviews (8)

"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." — ScooterMom

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Original recipe makes 5.5 cups Change Servings

2 (15.5 ounce) cans cannellini beans, drained
1 (14.4 ounce) can petite diced tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, chopped

1 pinch red pepper flakes, or to taste (optional)
1/4 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

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Directions

In a medium saucepan, combine beans, tomatoes, olive oil, garlic and red pepper flakes. Stir over medium heat until mixture begins to bubble. Remove from heat and mix in the feta cheese and cilantro.

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PREP 10 mins
COOK 5 mins
READY IN 15 mins

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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!

—Caroline C

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Feb 13, 2008

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!

—TIGERTEACHER

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10 Ratings

May 25, 2009

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!

—lunch lady

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Jul 06, 2010

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!

—Yummy Mummy

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Mar 15, 2008

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.

—ModernSteph

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Aug 22, 2012

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.

—naples34102

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Dec 14, 2011

I made this as-written except that I used 6 oz. feta. It was very flavorful.

—KKH3

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Jun 04, 2013

Nice summer dinner! I turned this into a whole new dish by serving it over buttery, garlicky angel hair pasta.

—Holly

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Nutrition

Calories
130 kcal
6%

Carbohydrates
17.8 g
6%

Cholesterol
7 mg
2%

Fat
3.9 g
6%

Fiber
4.8 g
19%

Protein
5.8 g
12%

Sodium
387 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tuscan Bean 'Goppel'

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 130
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 1.4g 7 %
Cholesterol 7mg 2 %
Sodium 387mg 15 %
** Potassium 114mg 3 %
Total Carbohydrates 17.8g 6 %
Dietary Fiber 4.8g 19 %
Protein 5.8g 12 %
Sugars 1.6g
** Vitamin A 5 %
** Vitamin C 9 %
** Calcium 11 %
** Iron 21 %
** Thiamin 4 %
** Niacin 6 %
** Vitamin B6 7 %
** Magnesium 3 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.