Here’s a spelt recipe that is perfect for the slow cooker. In combination with cannellini beans and escarole, it is a typical Tuscan dish.
Spelt and Cannellini Beans with Escarole
1½ cups cooked cannellini beans or one 15.5 oz can cannellini beans, drained and rinsed
1 cup spelt or farro, soaked in water overnight and drained
1 large head escarole, coarsely chopped
3 cups vegetable stock
3 garlic cloves, minced
2 tbsp olive oil
- In a 3½ – 4-quart slow cooker, mix together the spelt and vegetable stock. Season with salt and pepper. Cover and cook on Low for 8 hours, until the spelt is tender.
- About an hour before serving, bring a large pot of salted water to a boil. Cook the escarole in the boiling water for 5 minutes. Drain well and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the escarole and cook until tender, stirring occasionally, about 5 minutes. Add the cannellini beans and season with salt and pepper to taste. Set aside.
- About 20 minutes before serving time, add the escarole and cannellini beans to the slow cooker. Stir gently to combine, cover and let simmer so the flavors can mingle.
Yield: Serves 4