Tuscan Bean and Farro Crostini

2025 Giro Stage 10: Lucca to Pisa Lucca.

10 days ago, the riders streaked from Lucca to Pisa in a time trial. I typically like to also make a fast dish for a fast stage. While the end product does come together quickly as an appetizer, there is a low-and-slow method (which I adore) required to pull off this dish. Beans take time. There’s the overnight soak, then slow braise until they relent and absorb the flavorful broth they are cooked in. Sure, you could take a shortcut and use canned beans. But you will miss the umami bomb which you can create with very little attention while cooking. You can make the beans a week ahead of time and whip them out just before your guests arrive. Slather this beautiful spread onto warm crostini and top with some freshly grated pecorino or parmaggiano-reggiano, drizzle with olive oil and you’re set! This spread is a riff off of Lucca’s traditional Red Bean and Farro Soup. My attempt came off more like a stew and I thought to just keep tightening it up until it became a thick consistency that you can use as an interesting appetizer. These are flavor packed and nutritious; what’s not to love?!

Bean and Farro Crostini

Prepare the beans only (not the salsa verde) from this prior recipe. I swapped out fresh chopped tomatoes for a can of truffle salsa from Urbani Truffles (which seems to not currently be in stock). But, you can use a 14 oz can of diced tomatoes instead.

• Prepared beans, see note above.

• 4 oz diced pancetta or 2 strips of bacon, minced

• 1 yellow onion, minced

• 1 large carrot, minced

• 1 celery stalk, minced

• Garlic clove, peeled, smashed and minced

• A few fresh sage leaves, 

• Small sprig of rosemary

• 2 cups of chicken stock

• 1 cup of pearled farro

• Italian Pane Francese (or a French Baguette)

• Extra-virgin olive oil

• Garlic clove

• Pecorino Romano o Parmigiano Reggiano

In a pot, set over medium-low heat, render the bacon (if using pancetta this will not take as long as it’s less fatty). 

Once the fat has rendered, add in a couple of tablespoons of olive oil. Stir in the prepared onion, carrot and celery, along with a pinch of salt. Stir to combine and raise the heat to medium. 

Cook the vegetables, stirring occasionally, until they’ve softened. 

Stir in the minced garlic, toss in the sage and needles from the rosemary. Cook until fragrant. 

Add in the prepared beans, stock, and 2 cups of water and bring to a boil. 

Reduce the heat and simmer for 10 minutes. 

Then, using an immersion blender (or a hand masher) process the pot contents. Do not fully process into a puree. You still want some whole beans in the mix. 

After processing, stir in the farro and simmer over medium-low heat for 30-40 minutes. You may need to add additional water to the pot.

Once the farro is fully tender, reduce any remaining loose liquid in the pot. Allow the contents to cool and store in an airtight container in the refrigerator, for up to a week.

When ready to serve, remove the beans from the refrigerator and preheat the oven to 350 degrees.

Meanwhile, slice the bread into ½-inch thick slices and drizzle with olive oil. Bake in the oven until browned and crisped. 

Remove the toasted bread from the oven. Slice a garlic clove in half and rub the cut-side on the warm bread. 

Spread the bean mixture on the prepared toasts. Top with grated cheese, freshly cracked black pepper and a drizzle of olive oil.

______________________________ Copyright 2025, Brendan McCann, All Rights Reserved.