Low Fat Fava Beans With Parsley And Feta Recipes

LOW FAT FAVA BEANS WITH PARSLEY AND FETA

Steps:

• Warm fava beans in a small pot.
• Drain and pour into a medium bowl.
• Mix in chopped garlic, parsley, salt, pepper, and free fat feta (regular feta can be substituted if desired).
• Serve stuffed in half a pita or wrapped in lavash as a side dish.
• Also tastes great as a quick, light meal served on its own.

BROAD BEANS WITH PARSLEY, FETA & ALMONDS

Steps:

• Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
• Put the parsley in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the parsley mix along with the beans. Dress with the juice from 2 of the lemon wedges and serve the other 2 on the side.

FAST AND LOW FAT BEANS AND TOMATOES FOR A WEEKNIGHT

Steps:

• Heat a pan and spray with non-stick spray.
• When it is warm, add the garlic and onion and cook until starting to get translucent.
• Drain and rinse the canned beans.
• (Rinsing gets rid of some of the sodium.).
• Add the can of tomatoes with juice, and then the drained and rinsed beans as well as the basil.
• Mix it all together.
• Let it simmer 5-10 minutes (or while the pasta cooks) until it is bubbly.
• If you like your beans softer, let it cook longer.
• Serve over pasta or rice.

GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA

Steps:

• HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
• ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
• REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
• WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
• REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
• SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).