Recipe: Brothy Beans and Farro with Eggs and Mushrooms

Brothy Beans and Farro with Eggs and Mushrooms
Bon Appetit Magazine, Feb 2018, p 91
4.5 stars

Ok, so for this recipe, we changed a LOT of the steps.  Having cooked many recipes over the years, we could tell what changes would make the recipe better and make the cooking process go faster.  I'll try to outline all the tips below.  This was a delicious and hearty meal, but next time, we'll make this in the fall/winter/spring months instead of summer.  Not sure why I decided to make this during the hottest month of the year!

Ingredients:  onion, carrot, garlic, beans, farro, shiitake mushrooms, Fresno chiles, sherry vinegar or red wine vinegar, rosemary, olive oil, Kosher salt, ground pepper, egg yolks (optional)

Ingredient Changes:

• Diced 3 carrots instead of 1
• Added diced celery (since we had it on hand)
• Used canned Great Northern Beans
• Couldn't find Fresno chiles so used serranos
• Added Andouille sausage

Cooking Changes/Tips:

• Instead of doing the first part of the recipe where the vegetables were boiled with the beans for 70-90 minutes (no time for that!), we sauteed the onion, carrot, celery and MINCED garlic until all were caramelized and then splashed a little red wine vinegar at the end.
• Kept all of the vegetables instead of discarding them and simmered them with the canned Great Northern Beans, farro and added broth.
• To make the chile-garlic oil on top, make sure to add the rosemary that it calls for -- it's a nice touch.  Note:  We made 1/2 the recipe of the oil and still had too much.
• Sauteed the mushrooms separately and added red pepper since the serranos weren't hot.
• Seared the Andouille sausage separately in a pan and added it 10 min before the farro was ready.