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Week of 3/25/24

Greek-Style White Beans and Tomatoes
with cucumber-dill salad / bulgur

Active: 35 Total: 35
Original GF Paleo Vegetarian
Greek-Style White Beans and Tomatoes

This quick meal is loaded with Mediterranean flavors. Creamy white beans are a perfect base for warm olives, fresh dill, and bursting tomatoes. 

Tags
Low Calorie, Air-Fryer Friendly
Proteins
Beans, white/cannellini
Save recipe
40

Ingredients

Metric
Servings:
4
Bulgur:
  • Bulgur, uncooked - 3/4 cup
Greek-Style White Beans and Tomatoes:
  • Onions, medium - 1/2 , diced
  • Garlic - 2 cloves , chopped
  • Lemons - 1/2 , thinly sliced
  • Dill, fresh - 2 Tbsp , roughly chopped
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Oregano, dried - 1 tsp
  • Tomatoes, cherry or grape - 1 cup , left whole
  • Olives, mixed Greek - 1/2 cup , pitted and left whole (sub any olives)
  • Foil - for baking
  • Cheese, feta (opt) - 2 oz , crumbled
Cucumber-Dill Salad:
  • Cucumbers - 12 oz , sliced
  • Dill, fresh - 1 Tbsp , chopped
  • Vinegar, red or white wine - 2 Tbsp

Prep

  1. Cook bulgur - (Double if making Wednesday’s meal.) Combine bulgur with 2x the amount of water (or use stock if you prefer) in a saucepan. Add in some salt. Bring to a boil, covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. (Can be done up to 5 days ahead)

  2. Onions / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Cucumbers / Dill (portions for white beans and salad) - Prep as directed.

  4. Beans - Drain and rinse.

  5. Make Cucumber-Dill Salad - Place sliced cucumbers, dill (portion for salad), and vinegar in a serving or mixing bowl and toss to combine. Season to taste with some salt or more vinegar if you’d like. Refrigerate until ready to serve.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Heat an oven-safe skillet with first portion of olive oil over medium heat. Add onions to heated oil with a pinch of salt and saute for 2-3 minutes to get them started cooking.

  3. Add garlic and oregano and saute until fragrant, about 1 minute more. 

  4. Fold in beans, tomatoes, and olives. Top with lemon slices and drizzle second portion of olive oil over the top. Scatter dill (portion for white beans) over top of everything and cover the pan tightly with foil.

  5. Transfer pan to the oven and bake until everything is heated through and flavors have come together, 12-15 minutes. Remove and discard lemon slices.

  6. If bulgur was made ahead, warm it in the microwave (remember to reserve half if doubled).

  7. Give cucumber salad a stir.

  8. Form a bed of bulgur on serving plates. Top with beans, tomatoes, olives, and onions and sprinkle with feta crumbles (if using). Serve with cucumber-dill salad on the side. Enjoy!

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