Ingredients
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1 cup Nature's Promise Organic Italian Pearled Farro
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2 1/4 cups water, divided
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1 green bell pepper
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4 celery ribs
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1/2 (12 oz) pkg Nature's Promise Cajun Style Andouille Chicken Sausage
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1 small onion
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3 cloves garlic
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1 tbsp olive oil
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1/2 tsp dried thyme
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1 (15.5 oz) can no-salt-added kidney beans, drained but not rinsed
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3 tbsp finely chopped parsley
Steps
1
In a multi-cooker or electric pressure cooker, combine the farro and 2 cups water. Seal and bring to high pressure. Cook 8 min. Allow pressure to release naturally 5 min., then switch to quick release. Drain any excess liquid.
2
Meanwhile, seed and chop the bell pepper. Chop the celery and sausage. Finely chop the onion and garlic.
3
In a 12-inch skillet, heat the oil on medium-high. Add pepper, celery, and onion. Cook 5–6 min., until vegetables begin to soften, stirring occasionally. Add sausage, garlic, and thyme. Cook 4‒5 min., until browned, stirring often.
4
To skillet, add the kidney beans and ¼ cup water. Cook 2 min., until warm, mashing some of the beans with a fork. Season with salt and pepper to taste. Serve beans over farro and garnish with the parsley.
Tips
To bring the heat, serve with Louisiana-style hot sauce.
