|200 g||beans — dried|
|2 Tbs||fresh chillies — 573|
|1||onion — large brown, finely diced|
|2||carrots — peeled and diced|
|2||celery stalks — diced|
|125 g||pancetta — or smoked bacon, sliced|
|1||garlic — cloves, minced|
|1||rosemary — finely chopped|
|2||oregano — fresh and chopped or dried|
|1.5 l||stock — chicken|
|2||parmesan cheese — rinds|
|1 Tbs||lemon juice — fresh|
|salt and freshly ground black pepper — to taste|
Place the beans in a bowl, cover with water and leave to soak for at least 7 hours or overnight. In a deep saucepan, sauté the onion until soft. Add the carrots and celery and cook for several minutes more. Add the pancetta and fry for 3 minutes before adding the garlic, rosemary and oregano. Drain the beans and add to the pot. Pour in the stock and add the Parmesan rinds.
Cover partially with a lid and simmer for 2 hours. Add the farro and cook for another hour or until the beans are completely soft. Add a little more water if the liquid has reduced too much. Season with salt and pepper and a squeeze of lemon juice. NB Don’t forget to remove the Parmesan rind!
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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