Ok so white bean farro doesn’t make for the most attractive snapshot. But it makes up for looking like a pile of barf by tasting great!
One of those meals improvised from cans and jars. Luckily there was some pancetta on hand and I recently received some amazing, parm-like grateable goat cheese from a friend in California who visited a goat farm recently.
- 1 jar of marinated artichoke hearts
- 1 can of white beans
- 3 cloves of garlic, sliced
- a few slices of pancetta (maybe a 1/8 to a 1/4 cup?)
- 1 cup farro
- sprinkle of turmeric
- fresh rosemary to taste (1 tsp ok)
- Remove and drain artichoke hearts from jar and lay out on a cookie sheet. Roast at 350 for about the time it takes to cook the rest of the meal, checking periodically to flip pieces over and make sure they don’t burn.
- Bring salted water to a boil in a big pot, add farro.
- Sizzle pancetta for a few minutes in olive oil (with some lemon if you have it).
- Add garlic and rosemary to pancetta, don’t let it burn.
- Add white beans to pancetta and cook on medium, turning to low if anything starts to stick too much. Stir in turmeric along the way.
- When farro is almost ready to eat, spoon it into the bean mixture and turn up the heat. Add about 1 cup of water from the farro and cook it all down together.
- Serve with roast artichoke hearts on top and grate some goat cheese. Or parm.