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Grilled Feta and Peppers on Puree of White Beans Recipe

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Grilled Feta and Peppers on Puree of White Beans
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Ingredients
15
Count
Nutrition
211
Calories
Total time
840
Minutes
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Ingredients:

Directions:

  1. Place beans in a bowl, cover with water by a few inches, and soak overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water and bring to a boil. Drain the beans and add them to the saucepan. Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours. (There should hardly be any liquid left when the beans are ready.)
  2. Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
  3. Heat a grill. In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper.
  4. Cut six 12-inch squares of aluminum foil. Divide pepper strips among center of foil squares. Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top. Wrap foil packets securely and place on grill or under the broiler. Grill until packets are heated through, about 5 minutes.
  5. When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth. Stir in the remaining 1 tablespoon olive oil. Season with the lemon juice, sugar, and salt and pepper.
  6. Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree. Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.1 Kcal (884 kJ)
Calories from fat 116.76 Kcal
% Daily Value*
Total Fat 12.97g 20%
Cholesterol 25.23mg 8%
Sodium 323.76mg 13%
Potassium 238.37mg 5%
Total Carbs 16.43g 5%
Sugars 7.3g 29%
Dietary Fiber 3.76g 15%
Protein 6.58g 13%
Vitamin C 85.9mg 143%
Vitamin A 2mg 66%
Iron 34.4mg 191%
Calcium 172.4mg 17%
Amount Per 100 g
Calories 87.21 Kcal (365 kJ)
Calories from fat 48.24 Kcal
% Daily Value*
Total Fat 5.36g 20%
Cholesterol 10.42mg 8%
Sodium 133.75mg 13%
Potassium 98.48mg 5%
Total Carbs 6.79g 5%
Sugars 3.01g 29%
Dietary Fiber 1.55g 15%
Protein 2.72g 13%
Vitamin C 35.5mg 143%
Vitamin A 0.8mg 66%
Iron 14.2mg 191%
Calcium 71.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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