The City Magazine Since 1975

Farro Succotash

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3 Tbs. plus extra-virgin olive oil, divided 1/2 red onion, diced 1 sweet chili pepper, such as Jimmy Nardello or banana, thinly sliced 6 small zucchini (three to five inches long), thinly sliced 3/4 cup cooked butter beans 3/4 cup cooked black-eyed peas 1 cup corn 3 cups cooked farro 1 Tbs. unsalted butter Kosher salt and freshly ground pepper, to taste 3-5 fresh basil leaves, torn 8-10 small okra pods, halved lengthwise


Heat two tablespoons of olive oil in a large sauté pan over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, approximately two to four minutes. Add chili and zucchini and cook until softened, approximately two minutes. Add the butter beans, peas, and corn and cook until they are warmed through. Stir in the farro and cook until it is incorporated and hot. Stir in butter and season with salt and fresh ground white pepper. Add basil leaves and stir to incorporate. Remove the mixture to a serving bowl or platter. Heat the remaining one tablespoon of olive oil in the same pan over medium-high heat. Add the okra, cut-side down, and sear for two to four minutes. Garnish the farro with the seared okra and a drizzle of olive oil.