Emmer & Bean Skillet

Hearty, wholesome, and bursting with bold flavor, this one-pan meal is your new go-to for easy, healthy dinners.

Course: Lunch & Dinner, Main Course

Cuisine: American, Mexican

Keyword: beans, emmer, grain, protein, vegetable

Servings: 4

1 cup dry emmer (also called farro)
3 cups water or low-sodium broth
1 14.5-ounce can diced tomatoes, with juices
½-1 teaspoon garlic powder
1-1½q= teaspoons taco seasoning
2-2½ cups canned or cooked beans black, pinto, great northern, kidney, etc.
1-2 cups vegetables, fresh, canned, and/or frozen and thawed corn, bell pepper, carrots, cauliflower, summer squash, zucchini, etc.
Toppings (optional): shredded cheese, sour cream or plain yogurt, cilantro, avocado, corn chips

Wash hands with warm, soapy water for 20 seconds.
Rinse emmer under cool, running water.
Place emmer in a pot with water or broth and bring to a boil.
Reduce heat to medium-high and simmer for 20 minutes, covered.
Add tomatoes with juice, spices, and vegetables.
Cook for 10 minutes.
Add beans and heat through. Skillet is done with emmer is tender. Add more water or broth, if needed, to prevent sticking.
Serve with toppings of choice.