Tuscan Bean 'Goppel' Recipe - Allrecipes.com
Tuscan Bean 'Goppel' Recipe
  • READY IN 15 mins

Tuscan Bean 'Goppel'

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5.5 cups Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. 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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Reviews More Reviews

Aug 31, 2009

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!

 
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!

 

12 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!

 
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.

 
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!

 
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.

 
Dec 14, 2011

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

 
Dec 10, 2013

Very tasty, quick and so easy to put together. I love Feta but used Parmesean instead for my taste. Really liked it with a little extra garlic and I used fresh tomatoes.

 

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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.

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