Brothy Beans And Farro With Eggs And Mushrooms

• 1 small onion, unpeeled, halved
• 1 medium carrot, peeled
• 4 garlic cloves, 1 smashed, 3 finely chopped
• 1 1/2 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
• 1/3 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

1. Bring onion, carrot, smashed garlic, beans, and 14 cups water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70-90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.
2. Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25-30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavor. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries-just keep going.)
3. Cook chopped garlic, chiles, and 1/3 cup oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chile-garlic oil to a small bowl; season with salt.
4. Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6-8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.
5. Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chile-garlic oil.
6. Break egg yolk and stir into soup just before eating to give it a more silky consistency.
7. Stew (without mushrooms, egg yolks, and chile-garlic oil) can be made 3 days ahead. Let cool; cover and chill.

onion, carrot, garlic, dried gigante, overnight, kosher salt, red fresno, extravirgin olive oil, rosemary, maitake, sherry vinegar, freshly ground black pepper, egg yolks

Taken from www.epicurious.com/recipes/food/views/brothy-beans-and-farro-with-eggs-and-mushrooms (may not work)