Brothy Beans and Farro with Eggs and Mushrooms

Ingredients for Brothy Beans and Farro with Eggs and Mushrooms

• 1 small onion, unpeeled, halved

• 1 medium carrot, peeled

• 4 garlic cloves, 1 smashed, 3 finely chopped

• 350ml dried gigante, runner, or lima beans, soaked overnight, drained

• 240ml farro or spelt, soaked overnight, drained

• koscheres Salz

• 2 red Fresno chillies, seeds removed, finely chopped

• 80ml plus 45ml extra-virgin olive oil

• 2 tablespoons finely chopped rosemary

• 230g maitake or shiitake mushrooms, torn into bite-size pieces

• 2 Teelöffel Sherry-Essig oder Rotweinessig

• Frisch gemahlener schwarzer Pfeffer

• 4 große Eigelb, Zimmertemperatur

Bring onion, carrot, smashed garlic, beans, and 3350ml water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70–90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.

Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25–30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavour. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries—just keep going.)

Cook chopped garlic, chillies, and 80ml oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chilli-garlic oil to a small bowl; season with salt.

Wipe out skillet and heat remaining 45ml oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6–8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.

Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chilli-garlic oil.

Break egg yolk and stir into soup just before eating to give it a more silky consistency.

Stew (without mushrooms, egg yolks, and chilli-garlic oil) can be made 3 days ahead. Let cool; cover and chill.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.