Ingredients
Beans & Tomatoes
2 tbsp. EVOO
1 large white or yellow onion, finely chopped
4 large cloves garlic, crushed or sliced
1 tbsp. sweet paprika
1 tbsp. smoked paprika
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
½ tsp. granulated sugar
⅛ tsp. ground smoked cinnamon or cinnamon or 1-inch piece of cinnamon stick
1 large bay leaf
1 cup vegetable or chicken stock
1 can (15 oz.) diced or crushed fire-roasted tomatoes
2 cans (15 oz. each) gigante, butter, or cannellini beans, drained
1 cup crumbled feta
1 cup (total) fresh dill leaves and parsley, chopped
Orzo Pilaf (optional)
¾ cup pine nuts
3 tbsp. unsalted butter or EVOO
⅓ cup dried orzo
1 ½ cups medium- or long-grain rice
2 - 3 cloves garlic, crushed
2 tsp. kosher salt
White or fine black pepper
Preparation
Step 1
For the beans, in a large lidded deep skillet or Dutch oven, heat the EVOO, two turns of the pan, over medium. Add the onion and season, stirring for a few minutes to soften. Add the garlic, sweet and smoked paprika, oregano, sugar, cinnamon, and bay leaf and stir for 1 minute. Add the stock and tomatoes. Bring to a simmer. Cook, partially covered, until mixture thickens slightly, 10 to 12 minutes. Stir in the beans and reduce heat to low. Simmer, partially covered, until thickened to stew consistency, 5 to 7 minutes.
Step 2
Meanwhile, for the pilaf, toast the pine nuts in a small skillet over medium heat, stirring, until golden brown, about 3 minutes. Cool. Melt butter in a large deep-sided skillet over medium heat. Stir in the orzo until deeply golden, 3 to 4 minutes. Add rice; stir for 1 minute. Add 2 1/2 cups of water, the garlic, and salt and pepper. Bring to a boil, then lower the heat and simmer, covered, until water is absorbed, 15 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork. Stir in pine nuts.
Step 3
Serve pilaf in a shallow bowl with beans. Sprinkle feta, dill, and parsley on top.
