My friend, Lissette, shared this recipe with me after seeing some of my Facebook posts about this blog. I told her it’s a virtual kitchen where my friends come over and cook with me…love that! I haven’t seen Lissette in several years but I will feel she’s right here with me when I make this one.
Source: Lissette Zamora Smead
Ingredients:
1 (15 oz) can cannelloni beans, drained and rinsed
2 cloves garlic
2 tbsp fresh lemon juice
1/3 cup olive oil, plus 4 tbsp
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt and freshly ground black pepper
6 pitas
1 tsp dried oregano
Directions:
Preheat oven to 400 F.
Place the beans, garlic, lemon juice 1/3 cup olive oil and parsley in work bowl of food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean purée to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with oregano, salt and pepper. Bake for 8 to 12 min, or until toasted and golden in color. Serve the pita toasts warm or at room temp alongside the bean purée.
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