Greek-Style Beans & Tomatoes with Orzo Pilaf
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Greek-Style Beans & Tomatoes with Orzo Pilaf

"People: Beans and rice are a meal! Protein and starch. It's surprisingly comforting, universal, filling, and healthy." —Rach

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.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...