Beans are a great source of fiber and are good for you. I try to incorporate them into many of our meals. The combination of flavors will pair well with grilled meats, as a side to any Greek style entrée or a meal as is.
2 – 14 oz. cans garbanzo beans, juice and all
1 – 14 oz. can of artichoke hearts, drained and cut into quarters
1/2 cup of pitted kalamata olives, sliced
2 large sprigs of rosemary
2 cubes of Dorot brand garlic or 2 cloves of garlic crushed
Juice of half of a lemon about 2 tablespoons
1/2 teaspoon kosher salt
1/2 cup feta cheese crumbled
20 heirloom cherry tomatoes cut in half
In a large pot add garbanzo beans and juice from the beans and simmer over medium low heat. Add artichoke hearts, olives, rosemary sprigs, garlic, lemon juice, salt and stir. Simmer for about 15 minutes, stirring frequently to blend flavors. While simmering cut fresh cherry tomatoes in half. Once the bean mixture has become aromatic remove from the burner. Remove rosemary sprigs, and gently mash beans with a spoon to create a rough mash. Try not to crush the olives or artichoke hearts in the process. Add feta cheese, mix and serve family style topped with tomatoes.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.