Bean and Nut Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

Name: Bean and Nut Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
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: 1/4 cup extra virgin olive oil; 1 large onion, chopped; Salt and black pepper to taste; 1 cup pine nuts or chopped walnuts; 1 cup well-seasoned cooked chickpeas, white beans, or red beans (page 431); 1/2 cup cooked rice; 1 teaspoon fennel seeds; Pinch of cayenne; About 1/2 cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves; Zest of 1 lemon, minced

December 14, 2011

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.

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