Yesterday I promised you an update of my doctored-up Cranberry Beans. Well, I’m happy to report that the Hummus Pita Sandwiches I made with the leftover Cranberry Beans were a smashing success. Here’s how to bring the Cranberry Beans to life: whirl the Cranberry Beans in the food processor with garlic, oregano and olive oil to make a chunky hummus. Then mix the hummus with crumbled feta, stuff into pita pockets and warm in the oven for 10 minutes. Serve the warm pita sandwiches with a simple tomato, cucumber and red onion salad.
Ingredients
2 cups freshly shelled beans, such as fava, lima or cranberry (or canned beans)
2 (or more) garlic cloves, minced
1 tablespoon chopped fresh oregano
4 ½ tablespoons extra-virgin olive oil, plus extra as needed
6 ounces feta cheese, crumbled
Salt
Freshly ground black pepper
1 cucumber, peeled, halved, seeded* and thinly sliced
½ small red onion, thinly sliced
1 large tomato, seeded** and chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
6 large whole wheat pitas (8 inches in diameter)
Method
Preheat the oven to 375°F.
Bring 1 cup water to a boil in a small saucepan over medium heat. Add the beans. Simmer for 10 to 15 minutes, or until soft. Transfer the beans and cooking liquid to a medium bowl and mash with a potato masher or fork (or blend in a food processor). Add the garlic, oregano and about 3 tablespoons of the olive oil, or enough to give the beans a smooth texture. Stir in the feta cheese. Season with salt and pepper to taste and set aside.
In a medium serving bowl, combine the cucumber, onion, tomato, mint, parsley, lemon juice and remaining 1 ½ tablespoons oil. Season with salt and pepper to taste.
Cut the pitas in half and open to form pockets. Spread an equal amount of the bean mixture in each pita pocket. Gently press together. Place on a baking sheet and cover with foil. Bake for 10 minutes, or until warmed. Remove from the oven and cut into halves or quarters.
Place the cucumber salad in the middle of a large platter. Surround with the bean sandwiches and serve.
*To seed a cucumber, cut in half lengthwise and use a small spoon or melon baller to scrape out the seeds.
**To seed a tomato, cut in half crosswise, slide your thumb into the seed-filled cavity of the tomato and force the seeds out with your thumb. It’s good to do this over a sink since it can be messy.
Recipe from Simply Organic by Jessie Ziff Cool (p 115).
Hello! My name is Andrea, and I’m a freelance writer living in the lovely, hilly city of San Francisco with my husband Sam.
Cranberry Bean Hummus Pita Sandwiches
Ingredients
2 cups freshly shelled beans, such as fava, lima or cranberry (or canned beans)
2 (or more) garlic cloves, minced
1 tablespoon chopped fresh oregano
4 ½ tablespoons extra-virgin olive oil, plus extra as needed
6 ounces feta cheese, crumbled
Salt
Freshly ground black pepper
1 cucumber, peeled, halved, seeded* and thinly sliced
½ small red onion, thinly sliced
1 large tomato, seeded** and chopped
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
6 large whole wheat pitas (8 inches in diameter)
Method
Preheat the oven to 375°F.
Bring 1 cup water to a boil in a small saucepan over medium heat. Add the beans. Simmer for 10 to 15 minutes, or until soft. Transfer the beans and cooking liquid to a medium bowl and mash with a potato masher or fork (or blend in a food processor). Add the garlic, oregano and about 3 tablespoons of the olive oil, or enough to give the beans a smooth texture. Stir in the feta cheese. Season with salt and pepper to taste and set aside.
In a medium serving bowl, combine the cucumber, onion, tomato, mint, parsley, lemon juice and remaining 1 ½ tablespoons oil. Season with salt and pepper to taste.
Cut the pitas in half and open to form pockets. Spread an equal amount of the bean mixture in each pita pocket. Gently press together. Place on a baking sheet and cover with foil. Bake for 10 minutes, or until warmed. Remove from the oven and cut into halves or quarters.
Place the cucumber salad in the middle of a large platter. Surround with the bean sandwiches and serve.
*To seed a cucumber, cut in half lengthwise and use a small spoon or melon baller to scrape out the seeds.
**To seed a tomato, cut in half crosswise, slide your thumb into the seed-filled cavity of the tomato and force the seeds out with your thumb. It’s good to do this over a sink since it can be messy.
Recipe from Simply Organic by Jessie Ziff Cool (p 115).