White Bean & Farro Bowls with Figs, Beets & Tahini Dressing

White Bean & Farro Bowls

with Figs, Beets & Tahini Dressing

35 MIN
myWW™
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Here, a duo of nutty farro and creamy white beans make the hearty base for toppings of sautéed kale, marinated beets and figs, and rich soft-boiled eggs. It’s all brought together with a drizzle of our irresistible tahini-lemon dressing.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
16 green SmartPoints®
10 blue SmartPoints®
6 purple SmartPoints®

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
White Bean & Farro Bowls with Figs, Beets & Tahini Dressing
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Semi-Pearled Farro
  • 1 15.5 -Ounce Can Cannellini Beans
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Kale
  • 2 Dried Turkish Figs
  • 4 oz Cooked Beets
  • 2 Tbsps Tahini
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

Cook the farro:
2 Cook the farro:

To the same pot of boiling water, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Drain and rinse the beans. Quarter and deseed the lemon. Roughly chop the figs. On a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the chopped figs, diced beets, and the juice of 2 lemon wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, the juice of the remaining lemon wedges, 1/2 teaspoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper.

Cook the kale:
4 Cook the kale:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the drained beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beans are heated through. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked kale, marinated figs and beets (including any liquid), and seasoned eggs. Drizzle with the dressing. Enjoy! 

Tips from Home Chefs

White Bean & Farro Bowls

Cook the eggs:
1 Cook the eggs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Season with salt and pepper. 

2 Cook the farro:

To the same pot of boiling water, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the farro:
Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Drain and rinse the beans. Quarter and deseed the lemon. Roughly chop the figs. On a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the chopped figs, diced beets, and the juice of 2 lemon wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the tahini, the juice of the remaining lemon wedges, 1/2 teaspoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper.

4 Cook the kale:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the kale:
Cook the beans & serve your dish:
5 Cook the beans & serve your dish:

In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the drained beans and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the beans are heated through. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked kale, marinated figs and beets (including any liquid), and seasoned eggs. Drizzle with the dressing. Enjoy! 

Browse Steps
1 of 5