Creamy Chorizo & Cannellini Bean Farro Stew with Wilted Kale

Ingredients

• 161g Cooked pork chorizo
• 200g Canned cannellini beans, drained and rinsed
• 80g Dry pearled farro
• 100g Canned tomato sauce
• 89g Kale, frozen, cooked, boiled

Method

1. 1Bring a medium pot of water (about 500ml) to a boil over medium-high heat. Add the dry pearled farro and cook for 20-25 minutes until tender but still slightly firm, stirring occasionally. Drain and set aside.
2. 2While the farro cooks, slice the cooked chorizo links into ½-inch thick rounds.
3. 3In a large skillet, heat the chorizo slices over medium heat for 2-3 minutes until the edges are slightly crispy and oils are released. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of chorizo fat in the pan.
4. 4Add the drained cannellini beans to the skillet with the remaining chorizo fat. Stir gently and cook for 2-3 minutes to warm through and allow flavors to infuse.
5. 5Pour the canned tomato sauce into the skillet with the beans. Stir well to combine. Add ½ cup of water (or chicken/vegetable broth for extra flavor) and bring to a simmer.
6. 6Return the cooked chorizo to the pan and stir. Reduce heat to low-medium and simmer for 5-8 minutes, allowing the flavors to meld. Season to taste with salt and pepper.
7. 7Add the cooked farro to the stew, stirring gently to distribute evenly throughout. Simmer for another 2-3 minutes.
8. 8Finally, add the frozen cooked kale to the stew, stirring until fully incorporated and wilted. It will warm through quickly (about 1-2 minutes).
9. 9Transfer to a serving bowl and serve hot. The stew will be warming and aromatic, with tender grains, creamy beans, and savory chorizo throughout.