Beans and Farro

Although this is simply a dinner based on leftover beans, I can’t tell you how exquisite it was!  My Tuscan Beans are so versatile and just keep tasting better every day.  Tonight, I’ve decided to use up the last of them up by combining them with cooked farro.  This is a wonderfully nutty and healthy combination–loaded with fiber, vitamins and minerals.

My neighbor Beppi, just coming down off a weeklong celebration of his 90th  birthday, had a freezer full of luganiga sausage, so when I told him I was making beans, he suggested some luganiga to go with them.  Unlike in past recipes, where I’ve boiled the sausage before sauteing it, Beppi suggested I simply saute it in a covered skillet on medium heat until cooked through (about 15 minutes).  It made a deliciously brown but moist and luscious main course.

For the farro and beans, I simply placed about a cupful of farro in cold water with a half-teaspoon of salt and brought it to a simmer.

Boil for about 25 minutes, then drain and add to the leftover beans.

Simmer together for a couple of minutes until well-combined.

For something green, I sauteed baby broccoli di rapa, grown on a local farm, with sliced garlic and chili flakes.

This was the perfect bitter and spicy accompaniment to the richness of the sausage and beans.

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