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
Prep time: 30 min
Total time: 30 min
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
Cuisine: Middle East
Ingredients: Pinch of cayenne; About ½ cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves; ½ cup cooked rice; 1 teaspoon fennel seeds; 1 cup well-seasoned cooked chickpeas, white beans, or red beans; 1 cup well-seasoned cooked chickpeas, white beans, or red beans; 1 cup pine nuts or chopped walnuts; 1 cup well-seasoned cooked chickpeas, white beans, or red beans; Zest of 1 lemon, minced; About ½ cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves; About ½ cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves; About ½ cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves; About ½ cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves; 1 cup pine nuts or chopped walnuts; Salt and black pepper to taste; Salt and black pepper to taste; 1 large onion, chopped; ¼ cup extra virgin olive oil

Preparation info

Makes enough to fill
4 to 6
large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You can definitely use leftover beans for this recipe, but especially White Beans with Garlic or Aromatic White Beans with Chicken Stock and Tomatoes. 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.

Ingredients

Middle East
Side dish
Leftovers
Vegan
Gluten-free

Ingredients

Method