Ingredients
Serves: 4
100g farro/barley
125g pinto/haricot beans or other white beans
1 litre vegetable stock
1 onion, diced
1 carrot, chopped
1 celery, chopped
1 tablespoon tomato paste
1 sprig of fresh rosemary
2 tablespoons of extra virgin olive oil
Salt
Freshly ground pepper
Parsley
I also added a parmesan cheese rind
Method
Canned pinto beans or if fresh to:
Soak the pinto beans in cold water overnight, and then boil them in 1.5 litres of salted water.
Blend half of the pinto beans, and then set both the whole and the blended beans to one side.
Heat the olive oil in a pan, and fry the onion, carrot and celery until softened.
Add the tomato sauce, and cook for a further two minutes.
Add the farro to the pan, and then pour over the litre of vegetable stock.
Season with salt and rosemary, and then simmer for 40 minutes.
Add the whole pinto beans to the pan, and also stir in the blended pinto beans.
Cook for a further five minutes.
Season, serve and garnish with chopped parsley/basil.
