My husband and I recently discovered Tru Roots Sprouted Bean Trio, a quick-cooking blend of lentils, adzuki, and mung beans. We always seem to forget to pre-soak dried beans, and therefore rarely end up using them. We like this quick-cooking variety, because in about 20 minutes you can cook these beans. We have been experimenting with how to use them and love this quick Spanish Chorizo Bean Saute with Farro recipe.
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 large carrots, diced
- 2 red bell peppers, diced
- 1 jalapeño, chopped (remove half of the seeds)
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp crushed red pepper
- 1 cup farro (an Italian grain, simliar to spelt)
- 4 links organic chorizo sausage (pork or chicken)
- 2 cups cooked small red beans, or a mixture (such as Tru Roots Sprouted Bean Trio)
- 1 can organic diced tomatoes, drained
- 1/2 bunch cilantro, chopped
(Variations: Try adding diced sweet potato, new potatoes, and celery.)
- In a large skillet over medium-high heat, saute onion through jalapeño in the olive oil until tender. Add cumin through crushed red pepper and saute for 1 additional minute. Remove from pan and set aside.
- Meanwhile, add 1 cup farro into a medium saucepan. Cover with water. Bring to a boil and simmer for 30-40 minutes. Drain excess water in a colander, return to saucepan and season with 1 tsp extra virgin olive oil and salt and pepper to taste.
- Over medium-high heat, saute chorizo until cooked through (approximately 4 minutes per side). Remove from pan and set aside. Cut into 1/4 inch slices.
- Return vegetable mixture and chorizo to pan, add beans and tomatoes. Cook for 4-5 minutes, until the mixture is heated through.
- Add cilantro and season with salt and pepper.