Last week I needed a quick-to -prepare dinner that didn't require me to go to the market for ingredients.
I was thinking chick peas. But chick peas were the one type of legume missing from my pantry. Darn!
White kidney beans (or cannelini) are another favorite of mine and I had some on hand, so I decided to build a quick pantry dinner around the white beans.
An unusual ingredient (for me anyway) is a prepared marinara from a jar. You know, those cool, tall Italian jars of crushed tomatoes? I use these all the time, except this week by mistake I bought one that was actually a prepared crushed tomato marinara flavored with basil and garlic. I prefer to make my own marinara, but since I wanted a quick meal, I thought I'd use it in this dish. And it turned out great. But, if you don't have a prepared marinara on hand, crushed tomatoes with some dried oregano should work just fine.
2 cups dried orzo, cooked according to package directions
2 T extra virgin olive oil
1 onion, diced
2 cloves garlic, finely chopped
1 fresh tomato, diced
1 tsp oregano
salt and pepper to taste
1 cup vegetable stock
12 oz tomato marinara (about a cup)
1 regular size can white kidney beans, drained and rinsed
25 ml cream or half and half
1/4 cup grated parmesan cheese
3 oz crumbled feta cheese
1/4 cup chopped fresh parsley
1 T freshly squeezed lemon juice
Heal the olive oil in a skillet with high sides over medium heat and add the onions. Saute the onions for 3-5 minutes or until softened. Add the garlic and chopped tomato, oregano, salt and pepper and saute for 3-5 more minutes over medium-low heat.
Add the beans, stock and marinara sauce to the skillet, stir to combine and simmer for 10 more minutes. Add the cream, parmesan cheese, feta cheese and parsley, then add the drained, cooked orzo and stir gently to combine, simmering for 1-2 minutes or until the orzo soaks up some of the creamy-tomatoey goodness. Sprinkle with the lemon juice and adjust salt and pepper, if necessary, and serve. Enjoy!