Warm Farro and Cranberry Bean Salad
- Kosher salt
- 2 cups shelled fresh cranberry beans
- 2 cups farro
- 4 slices bacon, cut crosswise into 1/2-inch lengths
- Extra-virgin olive oil
- 1 red onion, cut into 1/4-inch dice
- Pinch crushed red pepper
- 2 cloves garlic, smashed and finely chopped
- 1 cup chicken stock
- 1 head radicchio Trevisano, cut crosswise into 1/2-inch lengths
- 1 bunch fresh chives, finely chopped
Bring a saucepan of well salted water to a boil. Add the cranberry beans, let the water come back to a boil, and cook the beans for 10 to 12 minutes. Bite a few beans to make sure they are cooked through. Scoop the beans out of the water and reserve. Add the farro to the water, let the water come back to a boil, and cook for 15 minutes. Taste the farro to make sure it is cooked through. Remove the farro from the water and reserve.
Add the bacon to a large, wide pan, give a drizzle of olive oil, and bring to a medium heat. When the bacon has let out a lot of fat and starts to become crispy, add in the onions and season with salt and crushed red pepper. Cook the onions until they become soft and aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the cooked beans and farro and stir to combine. Add the chicken stock and taste for seasoning; season with salt if needed. Cook until the chicken stock has reduced by about half, 5 to 7 minutes. Stir in the radicchio and chives and cook until the radicchio is wilted, 3 to 4 minutes. Serve hot or at room temperature.
Recipe courtesy Anne Burrell