This is a wonderful bean dish that goes well with any grain, be it rice, couscous, quinoa or farro. It also compliments pasta, as we did this time around serving it with orzo, that type of pasta that looks like rice but is actually made from whole grain semolina.

I like cooking beans from scratch. Which means you have to soak the beans overnight in cool water to cover by at least 2 inches. When soaking beans, you can cover the pot, but it does not  have to be refrigerated. Then drain beans and cook as directed. If pressed for time, you can go the quicky way and use canned beans. It’s time efficient, but it will not give you the same flavor and texture. Your choice. Whichever way you prepare it, the recipe given makes for a great veggie dinner.

WHITE BEANS, GREEK STYLE

Ingredients:

2 cups small white beans
¼ cup olive oil
4 scallions, rinsed and chopped
¼ teaspoon ground coriander
¼ teaspoon dried oregano
1 large clove garlic, peeled and pressed

  1. Soak beans overnight. Drain, cover with fresh water by at least 2 inches. Bring to a boil, and cook beans over moderate-low heat until almost tender but not mushy (about 1 hour).
  2. Add rest of ingredients and mix well. Lower heat and simmer for about 20 minutes, or until beans are completely tender. If water dries out, you can  add more water as needed to complete the process.
    Yield: 4-6 servings.