Beans are such a great option for health and nutrition. Pair them with an exceptional grain like farro, and lovely produce, add in some wonderful Italian spices, and you have a dish that definitely doesn’t sacrifice flavor and texture. Perfect for busy weeknight meals, great summer recipe, served either warm or cold. Thanks to Sugar Love Spices for sharing this great recipe!
- 2 Tbsp evo oil
- 1 cup minced yellow onion
- 2 cloves garlic, minced
- salt and pepper to taste
- a pinch of paprika
- 3/4 cups uncooked farro
- 2 heirloom tomatoes (roughly 400 g)
- 1/3 cup roasted or sundried tomatoes
- 1 Tbsp mixed Italian spices (dried oregano, rosemary, parsley)
- 2 leaves of fresh basil
- a pinch of red chili flakes (peperoncino)
- 3/4 cup warm water
- 1 can (about 400 ml) white kidney beans, drained and rinsed
- 1 1/2 Tbsp nutritional yeast
- 1 Tbsp tomato paste
- 1/2 tsp freshly squeezed lemon juice
- 1–2 basil leaves for garnish
First, cook the farro in a small pot with double the amount of water. Let it come to a boil, then cook until al dente, about 30 minutes. Drain and set aside.
In a large saute pan drizzle oil, bring to medium heat, toss in onion and garlic. Season with salt, pepper, and paprika. Cook for 5 minutes or until soft, stirring often.
Add the chopped heirloom tomatoes, the roasted or sundried tomatoes, the Italian spices, chopped basil leaves, red chili flakes. Mix.
Next, add 3/4 cup of water, stir, cover with a lid and cook for 10 minutes.
At this point, uncover, add the cooked farro, the beans, the nutritional yeast, and stir. Cook for a couple of minutes.
Uncover, add 1 Tbsp tomato paste and taste for seasoning, adjusting if necessary.
Lastly, sprinkle with chopped basil, a drizzle of lemon juice (about 1/2 tsp).
Plate, drizzle olive oil on top and more fresh basil. Serve with flatbread, pita, or your favorite bread.
You could use quick-cooking farro, or cooked barley, or even quinoa.
Keywords: white kidney beans, Italian, Farro