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White Bean & Farro Bowls
with Figs, Beets & Tahini Dressing
35 MIN
2
Servings
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®
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NutritionPER SERVING
-
Calories660 Cals (est.)
View Full Nutrition
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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
Title
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2 Pasture-Raised Eggs
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½ cup Semi-Pearled Farro
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1 15.5 -Ounce Can Cannellini Beans
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2 cloves Garlic
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1 Lemon
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1 bunch Kale
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2 Dried Turkish Figs
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4 oz Cooked Beets
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2 Tbsps Tahini
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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