Lemony Butter Bean Farro Skillet
A hearty Mediterranean vegan skillet with creamy butter beans, chewy farro, spinach, cherry tomatoes, Kalamata olives, and bright lemon. Serve it family-style as a satisfying dinner for four.
- family dinner
- farro
- legume dinner
- Mediterranean
- Mediterranean diet
- one-pan
- plant-based
- skillet dinner
- Vegan
- Vegetarian
Per-serving nutrition for this recipe.
- Energy
- 489 calories per serving
- Protein
- 18.1 g per serving
- Carbs
- 73.9 g per serving
- Fat
- 15 g per serving
- Sodium
- 1072 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
baby spinach · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
Details
canned butter beans, rinsed and drained · 2 Can
Grace® Classic Butter Beans
100%
Details
low-sodium vegetable broth · 2.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
63%
Details
cherry tomatoes, halved · 2 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
53%
Details
Kalamata olives, pitted and halved · 0.5 Cup
Kroger® Pitted Kalamata Olives in Brine
44%
Details
garlic, minced · 4 Count
Garlic
Sale
40%
Details
pearled farro, rinsed · 1 Cup
Kroger® Low Fat Ancient Grains Farro
37%
Details
yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
lemon, zested and juiced · 1 Count
Kroger® Fresh Lemons Bag
13%
Details
dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Details
extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
kosher salt · 0.75 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- low-sodium vegetable broth-2 1/2 cups
- yellow onion-1 medium
- garlic-4 cloves
- cherry tomatoes-2 cups
- pearled farro-1 cup
- Kalamata olives-1/2 cup
- canned butter beans-2 cans
- extra-virgin olive oil-2 tablespoons
- dried oregano-1 teaspoon
- baby spinach-5 oz
- lemon-1 large
- kosher salt-3/4 teaspoon
Prep the ingredients: dice the onion, mince the garlic, rinse the farro, rinse and drain the butter beans, halve the tomatoes and olives, then zest and juice the lemon so everything is ready before cooking.
Keep the knife blade angled away from fingers while cutting the onion, tomatoes, olives, and lemon.
Heat the olive oil in a large deep skillet over medium heat. Add the onion and salt, then cook for 4 to 5 minutes until softened and translucent.
Keep the skillet handle turned inward on the stovetop.
Stir in the garlic and oregano, then cook for 30 seconds until fragrant.
Add the farro and vegetable broth, stir well, and bring to a steady simmer. Cover, reduce heat to medium-low, and cook for 18 minutes, stirring once halfway through.
Use oven mitts or a dry towel when lifting the hot lid, and open it away from your face to avoid steam burns.
Stir in the butter beans, cherry tomatoes, and Kalamata olives. Cover again and cook for 8 to 10 minutes until the farro is tender but chewy and most of the liquid is absorbed.
Use oven mitts or a dry towel when handling the hot skillet lid.
Add the baby spinach by handfuls, stirring until wilted. Stir in the lemon zest and lemon juice, then cook uncovered for 1 to 2 minutes until the skillet is juicy but not soupy.
Remove from heat and let stand for 5 minutes so the farro can settle and finish absorbing the flavors before serving.
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