The combination of grains and beans makes a complete and filling protein. Other grains can be substituted, but the cooking time will vary.
Ingredients
- 1 cup farro
- 1 cup dried cranberry, butter or kidney beans
- 1 clove of garlic
- Kosher salt
- 3 cups chicken, vegetable stock or water
For the pistou
- 1 large clove garlic
- 2 packed cups herbs such as basil, flat-leaf parsley, mint
- ½ cup grated Parmesan cheese
- 3 to 4 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Poached egg, for serving, optional
- Edible flowers, for garnish, optional
- Extra virgin olive oil, for garnish
Method
- In a medium bowl, cover the farro with cold water and, in another medium bowl, cover the beans with cold water. Let both soak overnight.
- Drain the beans and transfer to a medium saucepan. Add the garlic clove and enough water to cover them by 2 inches and bring to boil over high heat then reduce the heat to a simmer, cover and cook until they are just done, about 1 hour. Season with a little salt to taste
- Drain the farro and transfer to a medium saucepan. Add enough stock or water to cover the farro by 1 inch and bring to boil over high heat then reduce the heat to a simmer and cook until it is just done, 15 to 20 minutes depending on soaking time.
- To make the pistou. Smash and roughly chop the garlic. Chop the herbs, then add the garlic and continue to chop them together until they are mixed and finely minced together. Put the herb mixture in a small bowl, add the cheese and pour in enough olive oil to make a thick paste. Add more olive oil to loosen the mixture if needed.
- When the farro is almost done cooking, still a little al dente with some liquid, add the drained beans and continue to cook them together until beans are cooked through and hot and the mixture is a nice consistency, much like a good loose risotto. Remove from the heat and stir in the pistou. Season with salt and add a generous squeeze of lemon until it tastes bright and satiating. The herbs and meatiness of the beans should really shine!
- To serve, spoon the stew into 4 warm bowls and top with a poached egg. Scatter flowers, if using and drizzle with olive oil.
On my days off, I often find myself craving something warming and comforting, but may not have had time to stock the fridge. As long as I remember to soak the grains and beans the night before, with just a couple pantry staples, I can make this simple and nutritious dish any time of year. Using affordable and accessible ingredients is something I learned from my mom’s cookbook Everyday Cooking with Jacques Pépin. It showed me that cooking was one big, problem solving adventure.