Black Bean Farro with Avocado

This Black Bean Farro with Avocado, fresh grains (farro) and black beans, queso fresco, and lovely cherished avocados on top–makes a lovely presentation.

Black Bean with Farro and Avocado

I love this saying: People who love to eat are always the best people. – Julia Child

Have you ever gone out to dinner, or gone to a party, where someone refuses to eat, and they actually bring more attention to themselves by not eating? I’m sure there are reasons why a person wouldn’t be joining in, but my point is – eating is so intimate and personal, and when a member of the group can’t participate, the joy of a meal just isn’t complete.

julia child

It really does bring you closer to the person you are dining with (when the conversation is good), and the sharing is a beautiful thing.

So, back to Julia Child. She had it right.

I recently made this simple, Black Bean Farro Avocado,  for a couple of friends who came over.

I mean, it is SO simple.

But they loved it.

Using fresh grains (farro) and black beans, queso fresco, and the lovely cherished avocados (that we all adore in our home) – it made such a lovely presentation, with fresh cilantro piled on top.

Set this dish down in the middle of the table for 4 hungry people.

Black Bean with Farro and Avocado

4 people who love being with each other and eating a healthy, simple meal together.

Enjoying an intimate few hours at the table, a glass of wine, and sharing lives.

To us, that does make the best kind of people.

When’s the last time you had 1 or 2 people over for a healthy, simple meal? No extras or frills?

Black Bean Farro with Avocado

Cook the farro ahead of time and store in refrigerator until ready to reheat and serve. You can serve this on a large platter plain, or with a side of salsa.

Ingredients:

  • 6 cups pre-cooked farro
  • Salt and pepper
  • 3 Tbsp. olive oil
  • 4 oz. mixed onion, shallots, garlic, finely chopped
  • 2 cans Bush’s Black Beans
  • 1 cup corn (or chili corn salsa)
  • 1 cup salsa
  • 1 tsp. cumin
  • 2 avocados, sliced
  • 1 cup queso fresco, crumbled
  • 1 cup cilantro leaves, chopped

Directions:

  1. Saute onion mixture in olive oil. Drain the beans and add to the onions. Add the corn, salsa, and cumin. Salt and pepper to taste.
  2. Layer precooked farro (heated) on a large platter. Layer the bean mixtures on top, ending with layered avocado, queso fresco, and chopped cilantro leaves. Serve!
All images and text ©

Black Bean Farro with Avocado

11 comments on “Black Bean Farro with Avocado”

  1. Wow, this looks so good!! I love the colors of this healthy meal!

  2. What a great combo, and so healthy!

  3. I completely agree with you. Some of our most memorable evenings have been around food. Dinner parties with friends. Epic BBQs. Or romantic nights at our favorite restaurants.

    Oh, and I love this recipe, darling! Going to have to make this for our next outdoor party.

  4. I totally agree with you. I always feel so bad and the dinner is never complete if someone can’t eat.

    Great dish–so refreshing!

  5. Good Morning Sandy! Your recipe looks delicious. To be honest, I can’t remember the last time I had friends over for a healthy meal. I usually make a very heavy meal that requires a nap afterwards. I love the idea of making it healthy. I also agree with you about the one person not eating. It does takes some of the joy away from the gathering.

    By the way, I recently purchased a reusable grocery bag with that Julia Child quote on it:-)

  6. Thank you so much for posting this. I’ve been searching for farro recipes.

  7. Your title grabbed me – I love to eat…and black beans are high on my list of favorite things…so loving this post!

  8. I love that this uses farro. I am always looking for new ways to use it.

  9. This was fantastic. I made it as a main dish and it was basically a “taco bowl” it was my first time using Farro and I am hooked! I did cook it ahead of time and just warmed it up at dinner time. I used feta as that is what I had on hand. I had cooked my black beans in the crockpot a week prior and froze them in individual bags. (saves on salt intake) FABULOUS. I will be making this again!

  10. This was so delicious! Made it last night for dinner – great flavor and healthy.

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