Lemony Butter Bean Farro Skillet

Ingredients

• 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
• 1 Count yellow onion, diced - 1 (medium), diced
• 4 Count garlic, minced - 4 (cloves), minced
• 1 Teaspoon dried oregano - 1 (teaspoon)
• 1 Cup pearled farro, rinsed - 1 (cup), rinsed
• 2.5 Cup low-sodium vegetable broth - 2 1/2 (cups)
• 2 Can canned butter beans, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 2 Cup cherry tomatoes, halved - 2 (cups), halved
• 0.5 Cup Kalamata olives, pitted and halved - 1/2 (cup), pitted and halved
• 5 Ounce baby spinach - 5 (ounces)
• 1 Count lemon, zested and juiced - 1 (large), zested and juiced
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)

Instructions

1. Prep the ingredients

   1. *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.

2. Soften the onion

   2. 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*.

3. Bloom the aromatics

   3. Stir in the garlic and oregano, then cook for *30 seconds* until *fragrant*.

4. Simmer the farro

   4. 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.

5. Add beans, tomatoes, and olives

   5. 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.

6. Wilt spinach and finish with lemon

   6. 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*.

7. Rest before serving

   7. Remove from heat and let stand for *5 minutes* so the farro can *settle and finish absorbing* the flavors before serving.