Roasted Red Pepper and Farro Medley
Ingredients
- 2 roasted red peppers
- 5 cloves garlic, chopped
- 1 yellow onion, sliced
- 15 oz diced tomatoes
- 1 cup vegetable stock, no/low sodium
- 1 tsp kosher salt
- 1/2 tsp thyme
- 1 tsp paprika
- 1 Tbl olive oil
- 15 oz red kidney beans, rinsed
- 1 Tbl fresh minced parsley
- 1 1/2 cups dry Farro
- 4 cups water
Preparation
Combine farro and water and simmer covered for 25-30 minutes; if extra liquid remains, strain it out; add more water if it looks too dry before cooking is finished.
Brown onions and garlic in olive oil; if they brown too quickly, add water and turn down the heat to avoid blackening.
Combine all ingredients except red beans, parsley, and cooked farro in a blender and puree until smooth.
Add the sauce to the cooked farro along with beans and parsley, then stir to combine.
Set to low heat and warm to preferred temperature.
Top with cilantro for added flavor.
