Brothy Beans and Farro with Eggs and Mushrooms

Ingredients

• •1 whole small onion, unpeeled, halved
• •1 whole medium carrot, peeled
• •4 cloves garlic cloves, 1 smashed, 3 finely chopped
• •1½ cups dried gigante, runner, or lima beans, soaked overnight, drained
• •1 cup farro or spelt, soaked overnight, drained
• •to taste Kosher salt
• •2 whole red Fresno chiles, seeds removed, finely chopped
• •⅓ cup extra-virgin olive oil
• •2 tablespoons finely chopped rosemary
• •8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
• •2 teaspoons Sherry vinegar or red wine vinegar
• •to taste Freshly ground black pepper
• •4 whole large egg yolks
• •room temperature

Cooking Instructions

1. 1.

   Bring onion, carrot, smashed garlic, beans, and 14 cups water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70-90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.

   90 min

2. 2.

   Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25-30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavor. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries-just keep going.)

   45 min

3. 3.

   Cook chopped garlic, chiles, and 1/3 cup oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chile-garlic oil to a small bowl; season with salt.

   4 min

4. 4.

   Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6-8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.

   10 min

5. 5.

   Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chile-garlic oil.

   5 min

6. 6.

   Break egg yolk and stir into soup just before eating to give it a more silky consistency.

   1 min

7. 7.

   Stew (without mushrooms, egg yolks, and chile-garlic oil) can be made 3 days ahead. Let cool; cover and chill.