Wisconsingarbanzobeansfetacheese Recipes

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WISCONSIN GARBANZO BEANS & FETA CHEESE



Wisconsin Garbanzo Beans & Feta Cheese image

Garbanzo Beans With Wisconsin Feta Cheese And Sun-Dried Tomatoes Recipe from Karen Doster of the Wisconsin Milk Marketing Board

Provided by LilPinkieJ

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups garbanzo beans, rinsed and drained (chick peas)
1 small cucumber, peeled, seeded and diced
3/4 cup feta cheese, crumbled (3 ounces)
2 tablespoons sun-dried tomatoes, coarsely chopped (not oil-packed)
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 teaspoon extra virgin olive oil

Steps:

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

Nutrition Facts : Calories 314.4, Fat 9.3, SaturatedFat 4.6, Cholesterol 25, Sodium 888.3, Carbohydrate 45.6, Fiber 8.6, Sugar 3, Protein 13.7

BAKED GARBANZO BEANS



Baked Garbanzo Beans image

Provided by Amanda Hesser

Categories     dinner, casseroles, one pot, main course, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil
2 medium onions, thinly sliced
6 garlic cloves, finely sliced
1 dried chili, mild or spicy
1 tablespoon coriander seeds
2 bay leaves
3 cups garbanzo beans (chickpeas), soaked 24 hours at room temperature
5 to 6 cups vegetable broth
10 saffron threads
1 tablespoon kosher salt or more to taste
1/4 teaspoon freshly ground white pepper or more to taste

Steps:

  • Preheat the oven to 450 degrees. In a large casserole, warm the olive oil over medium-high heat. Add the onions, garlic, chili, coriander and bay leaves; saute for 5 minutes.
  • Drain the garbanzo beans, and add them to the pan, along with the broth, saffron, salt and pepper. Cover, and bring to a boil. Transfer to the oven.
  • Bake until the beans are soft and cooked through, 45 to 50 minutes. Season to taste with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 69 grams, Fat 24 grams, Fiber 13 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 854 milligrams, Sugar 12 grams

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA



Orecchiette with Greens, Garbanzo Beans and Ricotta Salata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
  • Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

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