We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
White Bean Pita Flatbreads
with Saffron, Tomatoes & Olives
30 MIN
2 Servings
From the Test Kitchen
To create these crispy, flavorful flatbreads, you’ll cook hearty white beans with fragrant saffron and crème fraîche until delightfully smooth and creamy, then layer it all onto toasted pitas alongside a rich fresh tomato sauce and briny olives. They’re perfectly accompanied by a duo of mushrooms and shishito peppers roasted with a blend of bold, Spanish-style spices.
CLICK FOR RECIPE CARD
Wellness Details
Plant-Forward
-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Pocketless Pitas
-
1 15.5-Ounce Can Cannellini Beans
-
3 oz Shishito Peppers
-
1 clove Garlic
-
4 oz Grape Tomatoes
-
4 oz Cremini Mushrooms
-
2 Tbsps Sherry Vinegar
-
1 oz Castelvetrano Olives
-
2 Tbsps Crème Fraîche
-
1 pinch Saffron
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & bloom the saffron:
Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1/4 cup of hot water. Set aside to bloom at least 10 minutes. Halve the tomatoes. Drain and rinse the beans. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pit and roughly chop the olives. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. Combine the mushroom pieces and pepper pieces in a bowl.
2
Roast the vegetables:
To the bowl of mushroom and pepper pieces, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.
3
Cook the tomatoes:
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), 2 tablespoons of water, and garlic paste. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Toast the pitas:
Meanwhile, place the pitas on a separate sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and a pinch of the remaining spice blend (you will have extra); turn to coat. Toast in the oven 6 to 8 minutes, or until golden brown and slightly crispy. Remove from the oven.
5
Cook the beans & serve your dish:
Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully add the bloomed saffron (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Assemble the flatbreads using the toasted pitas, cooked beans, cooked tomatoes, and chopped olives. Serve the flatbreads with the roasted vegetables on the side. Enjoy!
1
Prepare the ingredients & bloom the saffron:
Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1/4 cup of hot water. Set aside to bloom at least 10 minutes. Halve the tomatoes. Drain and rinse the beans. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pit and roughly chop the olives. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling. Combine the mushroom pieces and pepper pieces in a bowl.
2
Roast the vegetables:
To the bowl of mushroom and pepper pieces, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.
3
Cook the tomatoes:
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), 2 tablespoons of water, and garlic paste. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Toast the pitas:
Meanwhile, place the pitas on a separate sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and a pinch of the remaining spice blend (you will have extra); turn to coat. Toast in the oven 6 to 8 minutes, or until golden brown and slightly crispy. Remove from the oven.
5
Cook the beans & serve your dish:
Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully add the bloomed saffron (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Assemble the flatbreads using the toasted pitas, cooked beans, cooked tomatoes, and chopped olives. Serve the flatbreads with the roasted vegetables on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered