|Farro with Fresh Garbanzo and Borlotti Beans|
Fresh garbanzo beans may be “the new edamame” as some have claimed, but this is probably a one-time dinner ingredient at our table. It turns out that, despite their nutritional merits and all that farm-to-table stuff, fresh garbanzo beans are a real pain to extricate from their fuzzy little pods. They are quite delicious, though, with a nice nutty taste that doesn’t come through in dried or canned products.
Michel isn’t sorry he bought the fresh ones on a whim the other day but he hadn’t planned on spending half an hour shelling the tiny green guys. After a few years of regular zazen practice, it seems Michel hasn’t yet acquired the patience to try fresh garbanzos a second time. If any of you know a special trick for shelling these or any type of bean, please share. In the meantime, try the new recipe. It will work with the garbanzo of your choice. It’s vegan, too, if you skip the parmesan sprinkles.
|fresh borlotti beans|
Farro with Fresh Garbanzo and Borlotti Beans
You will need:
· 1 cup fresh garbanzo beans
· 1 cup fresh borlotti beans
· ½ cup farro
· 1 carton vegetable broth
· ½ an onion, diced
· 5 cloves garlic, chopped
· 4 carrots, cut into small pieces
· 1 teaspoon dried tarragon—but fresh is better if you have it
· ½ teaspoon red pepper flakes—more to taste if you like it hotter
· 1 teaspoon salt
· 1 teaspoon olive oil
· 1 teaspoon chopped capers
· Grated parmesan cheese—optional
In a large skillet:
- Heat the olive oil. Add onion, garlic, and carrots.
- “Sweat” the onions then add tarragon, red pepper flakes, and salt.
- Add fresh garbanzo and borlotti beans.
- Add farro and vegetable broth.
- Bring to a boil then reduce heat to medium
- Simmer for 30-45 minutes until farro is done.
- Add more broth if needed, cooking until farro has a risotto consistency.
- Top with grated parmesan cheese.
- Serve with kale salad.