Name: Brothy Bean Stew With Mushrooms
Yield: 4 servings
Ingredients: 1 small onion, unpeeled, halved; 1 medium carrot, peeled; 4 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; Kosher salt; 2 red Fresno chiles, seeds removed, finely chopped; ⅓ cup plus 3 tablespoons 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; Freshly ground black pepper; 4 large egg yolks, room temperature

Image may contain Plant Vegetable Bean Food Produce Lentil and Bowl

Alex Lau

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too. The secret to delicious-tasting beans is infusing the cooking liquid with aromatics like onions and garlic, then seasoning it liberally at the end until it's just shy of salty.

Brothy Beans and Farro With Eggs and Mushrooms

Recipe notes