In skillet, heat oil over medium heat; cook onions, garlic and oregano for 2 minutes or until softened. Add 2 tablespoons water, beans, lemon rind, juice, pepper and salt. Cover and cook for 1 minute until hot. (Beans can be refrigerated up to 24 hours.) Serve cold or at room temperature. Sprinkle with feta (if using). If available, substitute 2 teaspoons fresh oregano or dill for the dried oregano. NOTES : Ive made a variation of this dish. I added a chopped tomato, a handlful of chopped, pitted Kalamato olives, and doubled (or more) the feta cheese. Its very good, and serves as a main dish for two. Could handle a bit more oregano. Also, I started with dry peas rather than tinned. Recipe by: Canadian Living Magazine January 1997 Posted to MC-Recipe Digest V1 #494 by Anne Evans
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4|
|Calories from Fat: 22 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.2mg||1 %|
|Sodium 57.2mg||2 %|
|Potassium 334.3mg||9 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 16.1g|
|Protein 8.6g||12 %|
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Calories per serving: 143
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