This filling dish is great the first time around and just as good the next day. Beans and artichoke hearts make this recipe rich in iron and fiber, with added protein from the beans. With just a little planning, this dish can be put together in almost no time at all.
4 tbsp Extra-virgin olive oil (divided)
10 oz Artichoke hearts (canned or frozen and defrosted)
1 can (28 oz) Diced tomatoes
2 Cloves (thinly sliced)
2 tsp Fresh oregano leaves (chopped)
1 tsp Sea salt
Freshly ground pepper
Dried gigante bean procedure:
Soak overnight in plenty of water.
Drain beans and cook in large pot covered by about 3 inches of water until soft, about 1 1/2 - 2 hours.
Drain and set aside.
In large pan, heat 1 tablespoon of oil.
Add artichokes and let cook until crispy and brown.
Remove from pan and set aside.
In same pan, add 1 tablespoon of oil and cook garlic until fragrant, about 30 seconds.
Stir in tomatoes, cloves and oregano leaves and bring to a gentle simmer.
Add cooked beans, artichokes, salt and pepper and gently stir to combine.
Before serving, drizzle on 2 remaining tablespoons of olive oil.
Makes 6 servings.