Farro and Bean Stew

1 pound red beans, soaked for at least 4 hours, preferably overnight, then drained, plus 10 cups water
or 1-2 cans red beans, rinsed and drained, plus 5 to 6 cups vegetable broth

3 tablespoons olive oil
1 medium onion, chopped
28-ounce can chopped tomatoes
2 medium carrots, chopped
1/2 pound potatoes, peeled and chopped
1 cup pearled farro
1/2 head savoy, napa, or green cabbage, chopped

Parmesan and olive oil to serve

Cook the soaked beans in a large pot with 10 cups of water.  When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well.  Return mashed beans to the pot.  (If using canned beans, mash some and then mix mashed and whole beans with vegetable broth.)

In a separate pan, saute the onion in olive oil over medium-high heat.  When onion begins to color, add to the bean broth.  Stir in the tomatoes, carrots, potatoes, and farro.  Bring to a boil again, then turn the heat down to medium-low.  Simmer, stirring occasionally, until the farro is cooked through, about 20 to 30 minutes.  Be sure the vegetables are cooked through as well.  Stir in the cabbage and cook for a few minutes more, until soft.  Add more water or broth as needed, one cup at a time, to reach desired consistency.  Salt to taste, starting with 1 teaspoon.

Serve topped with grated Parmesan and a drizzle of olive oil.


Serves 12.

From 101 Cookbooks blog