Herby Black Beans & Farro with Fajita Veggies
From: Ian Seddon's Cookbook
🥘 Ingredients
- Herby Citrus Vinaigrette 5-6 tbsp
- cherry or grape tomatoes 8 oz
- Fresno or jalapeño pepper use for spicy 2
- black beans 2
- ground cumin ¼ tsp
- ground coriander ¼ tsp
- Kosher
- medium bell peppers 2
- or large red onion 1 piece
- extra virgin olive oil 1 ½ tbsp
- dried oregano 1 tsp
- kosher salt ¾ tsp
- Cooked Farro (With Bay Leaf) 2 ½ cup
- medium limes 2
- cilantro leaves and tender stems or flat-leaf parsley 1 cup
- large or small ripe avocado 2
If you have Mexican oregano, use that in place of dried oregano as it’s delicious here. Not a fan of cilantro? Use flat-leaf parsley instead. Storage: Store the bell pepper, onion, Cilantro-Lime Farro, and black bean mixture in the fridge for about 4 days. Reheat in the microwave until heated through or in a frying pan with a touch of oil over medium heat. Serve with freshly chopped avocado and cilantro (if you have any left) and lime wedges. Taste, adding another drizzle of the Herby Citrus Vinaigrette on top if you have any. Nutrition boost: Mix in fresh corn kernels if you have corn. For added protein, top with toasted pepitas, or serve alongside pan-fried tofu or tofu sofritas. Shortcut: Skip the Charred Peppers & Onions. Omit the onion entirely from the recipe; keep the sliced bell pepperss raw and marinate them with the black beans in step 3. Shortcut: Skip making the Cilantro-Lime Farro and simply warm up the plain farro, or serve it at room temp.
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1Gather: Herby Citrus Vinaigrette , cherry or grape tomatoes , Fresno or jalapeño pepper use for spicy , black beans , ground cumin , ground coriander , Kosher salt and freshly cracked black pepper. For the charred peppers & onions: medium bell peppers , or large red onion , extra virgin olive oil , dried oregano , kosher salt . For the cilantro-lime farro: Cooked Farro (With Bay Leaf) , medium limes , cilantro leaves and tender stems or flat-leaf parsley , large or small ripe avocado .
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2Take the Herby Citrus Vinaigrette and Cooked Farro out of the fridge to come to room temperature. If needed, place the jar of vinaigrette in a bowl of hot water to quickly bring it back to its liquid state.
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3Quarter the cherry tomatoes. Finely chop the chile pepper(s). Set aside. Drain and rinse the black beans.
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4Shake the jar of Herby Citrus Vinaigrette, then measure out 5 tbsp into a large bowl. Add in the tomatoes, chile pepper(s), drained beans, cumin, and coriander. Toss to coat. Season with 1 tsp kosher salt and several cracks of black pepper. Taste, adding more salt/pepper as desired. Set aside to marinate for 10-15 minutes .
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5Make the Charred Peppers & Onions. Heat a large cast iron skillet over medium heat for 5-8 minutes , or until lightly smoking. While the pan heats, in a bowl, toss the sliced bell peppers and onion with the olive oil, oregano, and kosher salt. Once the skillet is ready, add the oiled peppers and onion. Cook until charred in spots on one side, 4 to 5 minutes. Stir, then cook for 2 to 3 minutes, or until charred in spots on the other side.
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6While the pan heats up and the veggies cook, make the Cilantro-Lime Farro and prep the other ingredients. Warm up the Cooked Farro (or keep it at room temp). Zest and juice 1 lime. Chop the cilantro. Stir the lime zest, 1/2 tbsp lime juice, and chopped cilantro into the farro. Taste, adding more of the lime juice as desired. Tear the avocado into chunks with your hands. Squeeze some lime juice and a pinch of salt on top. Slice any remaining lime into wedges.
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7Transfer the Charred Peppers & Onions and Cilantro-Lime Farro to the black bean mixture and toss to combine. Gently fold in the avocado. Taste, adding an additional 1 tbsp of Herby Citrus Vinaigrette if desired. Season to taste with salt and pepper.
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8Divide among bowls. Serve with lime wedges and squeeze on top before enjoying.