The minute my colleague spotted these pita sandwiches he skipped his Saturday ritual of making pizza and made this recipe instead. He was glad he skipped the pizza.
“These sandwiches, accompanied by the simple tomato-cucumber salad, make a healthy meal with a wonderful range of Mediterranean flavors,” writes Jesse Ziff Cool, who features this recipe in her excellent cookbook Simply Organic (Chronicle Books, 2008). (Click here to get the recipe.)
Cool, a restaurateur and author, uses these sandwiches to showcase just-harvested shelling beans, such as fava, lima or cranberry. You can also use canned beans. My colleague thawed some frozen limas, also known as butter beans.
If you’re lucky enough to have access to fresh shelling beans, go for it. The added work of shelling the beans is worth the effort. If you have kids, this would be a good task for them and would get them involved in the cooking. Beans are starting to come into season.
As Cool notes, “There is little that compares with just-harvested shelling beans.”
The filling combines mashed beans, extra virgin olive oil, feta cheese, and fresh oregano. The sandwiches are accompanied by a cucumber and tomato salad that includes some red onion, fresh mint, and fresh parsley.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch