Bean and Nut Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• Salt and black pepper to taste
• 1 cup pine nuts or chopped walnuts
• 1 cup well-seasoned cooked chickpeas, white beans, or red beans (page 431)
• 1/2 cup cooked rice
• 1 teaspoon fennel seeds
• Pinch of cayenne
• About 1/2 cup mixed fresh herbs: parsley, dill, mint, and/or basil leaves
• Zest of 1 lemon, minced

1. Put the olive oil in a skillet over medium heat.
2. A minute later, add the onion and cook, stirring occasionally and sprinkling with salt and pepper, until well softened but not at all browned, at least 5 minutes.
3. Add the pine nuts and cook, stirring occasionally, until lightly browned, about 5 minutes.
4. Add the beans, rice, fennel seeds, cayenne, and some more salt and pepper and cook, mashing and stirring, until the mixture is pasty and well combined, about 5 minutes.
5. (If you are stuffing tomatoes or other vegetables with pulp, add the pulp at this point and cook for another 5 minutes or so.)
6. Stir in the herbs and minced lemon zest.
7. Taste and adjust the seasoning.
8. Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.

extra virgin olive oil, onion, salt, pine nuts, well, rice, fennel seeds, cayenne, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/bean-and-nut-filling-for-grape-leaves-cabbage-leaves-peppers-and-tomatoes-386215 (may not work)