Garbanzo Beans In Tomato Sauce With Feta Wine Food

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA

Steps:

• Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
• Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
• Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
• Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

WISCONSIN GARBANZO BEANS & FETA CHEESE

Steps:

• In large bowl, combine all ingredients, tossing well.
• Cover and refrigerate for several hours, or until ready to serve.

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
• Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
• Mound salad on large shallow platter. Garnish with additional mint.

GARBANZO BEAN TOMATO SALAD

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

GARBANZO BEANS IN TOMATO SAUCE WITH FETA & WINE

Steps:

• 1. Heat oil in a medium skillet over medium heat, and stir in the onion, garlic and oregano. Cook and stir about 10 min, until onions are tender. 2. Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 min, until thickened. 3. Stir garbanzo beans and feta cheese into the skillet, and cook 5 min, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 min before serving.

SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES

Steps:

• Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)