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Ingredients
  • 1 large Vidalia onion - cut in ¾ inch slices
  • 1 can cannellini beans, drained
  • ½ cup cooked farro (Substitute brown rice or quinoa for gluten-free)
  • ½ cup green peas, cooked
  • ¼ cup red cabbage, shredded
  • ¼ cup garbanzo bean flour
  • 2 tablespoons BBQ sauce + 2 tablespoons for basting
  • 1 tablespoon salt-free jerk seasoning
  • 1 teaspoon garlic powder
  • 5 slices fresh pineapple (or canned pineapple drained)
  • ½ teaspoon cayenne (optional)
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