| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Greek |
Greek, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried white broad beans |
| 1/4 |
c |
Plus 1 tablespoon olive oil |
| 2 |
|
Onions, finely chopped |
| 1 |
|
Lemon, Juice of |
| 1 |
t |
Sugar |
|
|
Salt and freshly ground |
|
|
black pepper |
| 4 |
|
Bell peppers, in assorted |
|
|
colors such as red |
|
|
yellow |
|
|
and green |
| 1 |
T |
Finely chopped fresh oregano |
| 2 |
T |
Olive oil |
| 2 |
t |
Red wine vinegar |
|
|
Salt and freshly ground |
|
|
black pepper |
| 6 |
oz |
Feta cheese, cut into 6 |
|
|
1/2inch by 2inch |
|
|
squares |
| 3 |
|
Roma tomatoes, sliced |
|
|
Olive oil, for drizzling |
|
|
Kalamata olives, for garnish |
INSTRUCTIONS
Place beans in a bowl, cover with water by a few inches, and soak
overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and
saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water
and bring to a boil. Drain the beans and add them to the saucepan.
Cook over low heat until beans are very soft, adding more water if
needed, about 1 to 1 1/2 hours. (There should hardly be any liquid
left when the beans are ready.) Meanwhile, roast bell peppers over a
gas flame or on a tray under the broiler. Keep turning so the skin is
evenly charred, without burning and drying out the flesh. Transfer
charred peppers to a plastic bag, tie the top closed and let steam
until cool to the touch, about 15 minutes. To peel peppers, pull off
the charred skin by hand and then dip the peppers briefly in water to
remove any blackened bits. (Do not peel the peppers under running
water since that would wash away the flavorful juices.) Once peeled,
cut away stems, seeds and veins, and slice peppers into strips. Heat
a grill. In a small bowl, combine the oregano, olive oil, vinegar, and
salt and pepper. Cut six 12inch squares of aluminum foil. Divide
pepper strips among center of foil squares. Arrange one feta square
atop peppers, along with tomato slices, and drizzle reserved olive oil
mixture over the top. Wrap foil packets securely and place on grill or
under the broiler. Grill until packets are heated through, about 5
minutes. When beans are ready, mash them with the back of a spoon to
form a paste, or place in a blender and process until smooth. Stir in
the remaining 1 tablespoon olive oil. Season with the lemon juice,
sugar, and salt and pepper. Spoon bean puree onto individual plates,
and use a spatula to slip roasted peppers, feta and tomatoes off of
foil and onto puree. Drizzle with olive oil, garnish with Kalamata
olives, and serve with Retsina. Posted to MC-Recipe Digest V1 #1009 by
Meg Antczak <meginny@frontiernet.net> on Jan 14, 1998
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