One-Pot Beans, Greens and Grains
Hearty cannellini beans, wilted greens, and chewy farro come together in a single pot with a garlicky, lemony broth that's deeply satisfying without being heavy.
Ingredients
- 3 tbspolive oil
- 1 mediumyellow onion(diced)
- 4 clovesgarlic(thinly sliced)
- ½ tspred pepper flakes
- 1 cupfarro(rinsed)
- 1 cancannellini beans(15 oz, drained and rinsed)
- 4 cupsvegetable broth
- 1 cupwater
- 1 tspkosher salt(plus more to taste)
- ½ tspblack pepper
- 1 bunchlacinato kale(stems removed, leaves roughly chopped)
- 2 tbsplemon juice(from about 1 lemon)
- 1 tsplemon zest
- ¼ cupParmesan(finely grated, optional)
Method
- 01
Heat the 3 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
- 02
Add the diced yellow onion and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden at the edges.
- 03
Add the 4 cloves garlic and ½ tsp red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
- 04
Add the 1 cup farro and stir to coat every grain in the oil. Toast for 2 minutes until the farro smells nutty.
- 05
Pour in the 4 cups vegetable broth and 1 cup water. Add the 1 tsp kosher salt and ½ tsp black pepper and bring to a boil.
- 06
Reduce heat to a steady simmer, cover with the lid slightly ajar, and cook for 25 minutes until the farro is just tender but still has some chew.
- 07
Stir in the drained cannellini beans and cook uncovered for 5 minutes to warm through and let the broth reduce slightly.
- 08
Add the chopped lacinato kale in two or three handfuls, stirring each addition into the pot until wilted before adding the next, about 3–4 minutes total.
- 09
Remove from heat and stir in the 2 tbsp lemon juice and 1 tsp lemon zest. Taste and adjust salt.
- 10
Ladle into bowls and finish with a drizzle of olive oil and the ¼ cup Parmesan if using.
Adapted from public domain & community sources