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White beans and kale with farro and rye toast

Updated on November 7, 2012

White beans with kale over farro with rye toast

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White beans with kale over farro

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: 4-6 servings

White beans and kale with farro and rye bread

White beans and kale over farro with delecta squash, avocado and rye toast. Crazy good!
White beans and kale over farro with delecta squash, avocado and rye toast. Crazy good! | Source
Gathering the ingredients
Gathering the ingredients | Source
Garlic smells like heaven. Why don't vampires like it? It's so good for you!
Garlic smells like heaven. Why don't vampires like it? It's so good for you! | Source
Stripping the kale off the thick stalk. Then chopping it into bite size pieces.
Stripping the kale off the thick stalk. Then chopping it into bite size pieces. | Source
It always starts in a huge pile and then once you put in the Bragg's and close the lid for a minute or two, you get what you see in the next photo.
It always starts in a huge pile and then once you put in the Bragg's and close the lid for a minute or two, you get what you see in the next photo. | Source
All ready for the beans!
All ready for the beans! | Source
White beans and kale in perfect food harmony!
White beans and kale in perfect food harmony! | Source
Farro's ready!
Farro's ready! | Source
Rye toast is ready!
Rye toast is ready! | Source
I served the kale and beans with delecta squash and avocado.
I served the kale and beans with delecta squash and avocado. | Source

White beans with kale over farro with rye toast

  • 1 cup farro or brown rice, organic
  • 3 cups water
  • 1 can White, Navy or Great Northern beans, organic
  • I bunch kale or swiss chard, organic
  • 1/4 cup Bragg's Amino Acids or soy sauce, diluted with water to equal one cup
  • 7-8 cloves garlic-minced
  • 2 tsp white sesame seeds
  • 2 tablespoons toasted sesame oil, any oil will do but the sesame adds a very nice flavor

White beans with kale over farro with rye toast

  1. Start by making the farro as per directions on package. The white bean kale mix will add all the flavor so just make the farro with the 3 cups water.
  2. Drain the beans and set aside. Pour 1/4 cup of Bragg's Amino Acids in a one cup measuring vessel fill the rest of the one cup with water and set aside.
  3. Meanwhile you can start on the kale. I wash all my greens when I get home from the market. Then I roll them in a giant tea towel and store them in the refrigerator. If you haven't washed the kale, do so now. Strip or cut the leaves from the thick stalk and throw out stalk or freeze to add to a stock or broth later. Slice the kale into bite size pieces.
  4. Mince the garlic. Heat your sesame oil in a large saute pan on medium heat and add the garlic. When the garlic just starts to sizzle, add the kale and the Bragg's. Place a lid over pan and let it go for about 2 minutes. It should start to wilt. When it is bright green in color, add the beans and turn to simmer for 2-3 minutes until the beans are hot.
  5. When you are getting to close to serving, start the toaster for your rye toast. I love real rye bread. It is very hard to find. I have a lovely recipe for rye bread but that's another blog to come.
  6. Serve the kale mixture over the farro, sprinkle with sesame seeds and serve with the rye toast. I also served mine with delecta squash and avocado. Check out the delecta squash blog for directions on how to make it.

White beans with kale with farro and rye toast

I reconstructed this recipe from a vegetarian restaurant that has since gone out of business. It was billed as an appetizer but it was always plenty of food to make as a main course. I tried bribing the wait staff for the recipe but no one would spill the "beans", no pun intended! That meant I had to come up with my own version. At the risk of a bit of bragging (OMG not another pun) on my end, I must say I like my version even better than what the restaurant was serving.

The toast part came to me in Florence, Italy. My husband and I were settling in for a late afternoon glass of wine and snack. We found an outdoor cafe just outside of the leather market. We were looking for this place at the suggestion of my Italian girlfriend who had just visited with her son's school. She was looking to get away from the rest of the group for a good glass of wine and some "me time". It was a great little outdoor cafe near a small alley. The alley way was just big enough for a car to pass through and for Italian drivers, that was space aplenty for them. As we were served our wine a white panel van screeched to halt and blocked our view of the pedestrian traffic. Rats, I love to people watch. No worries; we had a front row seat to the mayhem that was about to unfold. Next came the Carabinieri and Polizia. Have an Italian explain the difference to you--they have some sort of competition between the state an local police. Your eyes will roll back in your head. The man in the first van jumped out and the police made him open the van and take out all of his wares! He had tons of leather goods. Once everything was all over the street blocking traffic, the cops lit cigarettes and started checking out the girls going by. If you've visited Italy, this may be a scene you've taken in before. After 20 minutes of this, along with a lot of Italian expletives, gesturing, and cars honking and driving over the sidewalks to get around the mess in the road, another Carabinieri shows up. He casually strolls out of his cop car, lights a cigarette and starts frisking the poor man right on the street! After all that, the the cop instructed the man to put all the goods back in the same van. The vendor simply drove off and so did all the cops! The Italian waiter couldn't even explain what the heck just happened!

How does toast fit in to this story? Well, since we knew we were going to be drinking wine its always a good thing to get food in your stomach. Preferably, protein. Since there was no cheese plate the waiter offered us a toast slices-- think crostini's, but with beans on top with olive oil drizzeled on. It was fantastic and so a whole dinner recipe was developed!! So everytime I make this recipe I think of Florence, Italy. A most beautiful city, but with strange cops!

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