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Ingredients
US|METRIC
7 SERVINGS
- 1 cup pearled farro
- 5 Tbsp. olive oil (plus more for drizzling)
- 1 tsp. oregano (Rancho Gordo, Indio)
- 2 lb. carrots (thin, scrubbed, or halved or quartered lengthwise if they’re fat)
- 10 cloves garlic (peeled and smashed)
- 1 red bell pepper (diced, optional)
- 10 sprigs fresh thyme
- 1/4 cup fresh flat leaf parsley
- 2 cups beans (cooked Rancho Gordo Royal Corona or Cassoulet)
- salt
- pepper
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