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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