Ingredients15 m servings 173 cals
- In a medium saucepan, combine beans, tomatoes, olive oil, garlic and red pepper flakes. Stir over medium heat until mixture begins to bubble. Remove from heat and mix in the feta cheese and cilantro.
Per Serving: 173 calories; 5.2 g fat; 23.7 g carbohydrates; 7.7 g protein; 9 mg cholesterol; 516 mg sodium. Full nutrition
ReviewsRead all reviews 15
The only recipe change I made was to use fresh tomatoes instead of canned. I let the simmered mixture cool before adding the feta and cilantro. This was a light but really filling lunch (had it ...
I made this last night and it was delicious ! It went very well with the broiled tilapia parmesan from allrecipes.com. The only changes I made were to add a couple of dashes of cayenne pepper ...
Given that it's that time of year, I was able to use my garden fresh tomatoes rather than the canned (not that there's anything sub-par about canned tomatoes). And in keeping with the 'Tuscan'...
I finally got around to making this; have had the recipe stored away for a long time. I'm glad I fixed it because it is really, really good. I'm not real sure how I want to eat this; as a side...
Very good light side dish for summer time. It reminds me a lot of the restaurant dish at Houlihann's. I made it without the feta and used cayenne pepper instead of red peppper flakes, and I en...
I ate this two ways -- once as a warm dish like the recipe said and once as a cold salad for lunch. Both ways were great. I'm not a fan of cilantro so I substituted curly leaf parsley.
I made this as-written except that I used 6 oz. feta. It was very flavorful.
Really good quick meal lean with protein hit. Definitely do the red pepper flakes if you like spicy sooo good. I have also used basil when I didn’t have cilantro. Make with a piece of wheat toa...