Vegan Farro and Butter Beans with Kale

My Vegan Farro & Butter Beans with Kale dish is a reader favorite. It's simple but buttery and creamy with hints of lemon. Even better it's really healthy, chalked full of protein, fiber, and nutrients like magnesium and iron.

Beans truly are the magical fruit. What is your favorite bean? Have you ever tried butter beans? They are a bean game-changer. Fresh is best but canned are tasty, too. Now let’s talk about farro. Similar to Kamut or bulgur wheat, farro makes a good alternative grain. It's definitely a white rice upgrade. It does contain gluten however it contains lower levels than today’s wheat, and if prepared properly, the gluten is pre-digested and broken down by sprouting and fermentation like a sourdough process. This makes it much more tolerable with anyone sensitive to gluten.

Still not convinced? Try my simple Vegan Farro & Butter Beans with Kale dish for dinner tonight.

Why Farro and Butter Beans with Kale recipe?

• It's hearty
• Full of flavor
• Warm
• Contains fiber
• Protein
• And is loaded with micronutrients

You can’t go wrong with this farro dish.

Want More Bean Recipes?

• Loaded Vegan Nachos
• Mushroom & Chickpea Korma
• Sweet Potato Lentil Crock-pot Stew

Farro and Butter Beans with Kale

Farro and Butter Beans with Kale is warm, creamy, buttery, and full of nutrients. Vegan and dairy free.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Course dinner, Main Course

Cuisine vegan

Servings 4 dishes

Ingredients

  

• 1 cup Farro dry
• 4 cups Vegetable broth (or water)
• 1 can Butter Beans
• 2 cups Kale chopped
• ½ Lemon juice
• 1 cup Yellow onion chopped
• 3 tablespoon Miyoko’s butter or sub olive oil
• 1 teaspoon Sea salt (plus more to taste)
• 1 teaspoon Onion powder
• 1 teaspoon Red chili flakes
• garnish: chives or mint & vegan parmesan cheese

Instructions

 

• In a saucepan heat the dry farro and water until it boils. Let boil for 5 minutes. Turn down the heat, cover, and let simmer for 50-60 minutes.
• In the meantime, cook the onion in a frying pan with 1 tablespoon olive oil or butter and a pinch of sea salt. Cook until translucent and then cook a little longer until caramelized and browned. This might take 6-8 minutes. Keep tossing and scraping. Add a bit more oil if necessary.
• In a medium-sized bowl combine chopped kale, ½ lemon juice, and 1 teaspoon olive oil. Using your hands massage the kale really well. Let it sit for about 5-10 minutes.
• Once the onions are nice and caramelized, add the onion powder, chili flakes, butter beans, another Tablespoon of olive oil, and a pinch more sea salt. Mix well and heat until beans are warm.
• When the farro is done cooking you may need to discard any excess water. Farro shouldn’t be rubbery it should be soft and well cooked. Add farro to the beans and onion mixture. Add a few pinches of sea salt and a few teaspoons of olive oil or butter.
• Add the kale to the farro and beans. Toss well. Taste it to be sure you have enough salt.
• Garnish with fresh herbs and vegan cheese (optional). Serve warm and enjoy.

Keyword butter beans, farro, kale, meatless, stir fry, vegan dinner