Mediterranean Beans and Rice

Use great northern beans for this recipe for a Mediterranean twist on beans and rice.

Prep Time

15 minutes

Cook Time

45 minutes


4 Servings


1 cup rice, brown (dry)
2 cups beans, great northern (cooked, or 1 can drained and rinsed)
1 onion (chopped)
1 clove garlic (minced)
1 tablespoon oil (vegetable, olive, or coconut work well)
2 celery (stalks, chopped)
1 can olives, black (small, or bulk olives)
1 lemon (juice of)
1⁄3 cup parsley, fresh (or dried (decrease amount if using dried))
2 teaspoons dill, dried (or more)
1 can artichoke hearts (chopped)


Cook the brown rice.  Meanwhile, heat up 1 Tbsp oil (olive, vegetable, or coconut works well) in a large pan over medium-high heat and cook the onion for about 5 minutes. Add garlic and cook another 2 minutes.  Stir in the beans and heat through. Add the celery, olives, and artichoke hearts to the bean and onion mixture and fry for a few minutes to soften (alternatively, you can add the celery with the garlic, if you’d like the celery to be softer). Stir in the lemon juice and parsley and heat through. Stir the dill into the rice and then add the bean and onion mixture to the rice, mixing to combine.  You could serve this with warm pita bread, if you have some on hand.