Bean and Nut Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
You can definitely use leftover beans for this recipe, but especially White Beans with Garlic (page 441) or Aromatic White Beans with Chicken Stock and Tomatoes (page 442). If you must cook beans from scratch, it would be best to combine them with some garlic and other aromatic vegetables and a few sprigs of thyme while they cook.
Recipe information
Yield
makes enough to fill 4 to 6 large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves
Ingredients
Preparation
Step 1
Put the olive oil in a skillet over medium heat. A minute later, add the onion and cook, stirring occasionally and sprinkling with salt and pepper, until well softened but not at all browned, at least 5 minutes. Add the pine nuts and cook, stirring occasionally, until lightly browned, about 5 minutes.
Step 2
Add the beans, rice, fennel seeds, cayenne, and some more salt and pepper and cook, mashing and stirring, until the mixture is pasty and well combined, about 5 minutes. (If you are stuffing tomatoes or other vegetables with pulp, add the pulp at this point and cook for another 5 minutes or so.)
Step 3
Stir in the herbs and minced lemon zest. Taste and adjust the seasoning. Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.
