Ingredients
SERVES 4
– 200 g farro
– 100 g ribe brown rice
– 150 g red beans
– 1 onion sliced
– 1 carrot diced
– 60 g bacon diced
– 1 sprig of rosemary
– 1 bay leaf
– 4 tbsps. EVO
– 1 stalk of celery diced
– 1 bunch of parsley chopped
– 2 sage leaves
– 2 garlic cloves – 1 whole, 1 peeled and crushed
– 2 tomatoes peeled and chopped
– salt to taste
– black pepper to taste
Directions
Soak the red beans for 12 hours in cold water; then rinse, drain and cook them for ab. 20 minutes in abundant salted water also adding celery, carrot, the whole garlic clove, the bay leaf, a bit of rosemary and 1 sage leaf to the water. Then, add the farro and the brown rice to the pot and continue cooking for 40 minutes more, adding some salt at the end. Once all of the ingredients are cooked, drain and set aside. Meanwhile, in a pan, heat a drizzle of EVO and sauté the onion along with bacon and the remaining garlic. After a couple of minutes, also stir in the tomatoes, some salt and pepper and mix well. After 4-5 minutes, also incorporate the beans, the farro and the rice and cook for 15 more minutes. Finally, transfer all of the ingredients in a bowl, sprinkling with parsley, sage and rosemary. Drizzle with a little EVO and serve.
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