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The ingredients needed to prepare White beans and farro stew (vegan):
- Provide 2 tablespoon extra virgin olive oil
- Get 1 red pepper, diced
- Get 1 zucchini, diced
- Provide Half onion, diced
- Take 4 cups mustard leafs, chopped
- Provide 1 cup farro
- Provide 1 tablespoon cumin powder
- You need 1 tablespoon baharat spice mix
- Provide to taste Fresh groupe black pepper
- Take 2 cups water
- Use Half lemon, juiced
- Use 1 can white beans, rinced
Steps to make White beans and farro stew (vegan):
- Heat up the olive oil in a large pan.
- Add in the red pepper, the zucchini and the onion. Cook for a couple of minutes, stirring constantly, till onion gets transparent.
- Lower the heat to medium, add in the mustard leafs little by little and cook till they start to wilt.
- Add in the spices and the farro. Cook for a couple of minutes, stirring constantly.
- Add in the water and the lemon juice, lower the heat again, cover and simmer for 20 minutes, stirring once in a while.
- Add in the white beans, mix well, cover and let simmer for another 10 minutes.
- Remove from heat, stirr one last time, cover and let stand for 5 minutes.
- Serve in a bowl with crusted bread.
- Enjoy!
Here's a vegan version by Happy Herbivore Lindsay Nixon. Cassoulet is a French comfort food β a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn't until I was. Do up beef stew bigger than ever with the delicious addition of roasted root veggies and farro.
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