1/8
teaspoon crushed red pepper flakes, if desired
1/2
cup crumbled feta cheese (2 oz)
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Steps
1
Cook beans as directed on boxes, reserving almonds; drain.
2
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
3
Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
4
Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.
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Classic Greek feta cheese is traditionally made from sheep's milk, but much of what we find in the market is made from cow's milk. Either type adds a characteristic tangy flavor to dishes.
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