Warm Farro And Cranberry Bean Salad
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
52
Sourness
31
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 pinch
Crushed Red Pepper2 cloves
Garlic (smashed and finely chopped)1 cup
Chicken Stock1 bunch
Chives (fresh, finely chopped)Directions:
1
Bring a saucepan of well salted water to a boil
2
Add the cranberry beans, let the water come back to a boil, and cook the beans for 10 to 12 minutes
3
Bite a few beans to make sure they are cooked through
4
Scoop the beans out of the water and reserve
5
Add the farro to the water, let the water come back to a boil, and cook for 15 minutes
6
Taste the farro to make sure it is cooked through
7
Remove the farro from the water and reserve
8
Add the bacon to a large, wide pan, give a drizzle of olive oil, and bring to a medium heat
9
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
10
Cook the onions until they become soft and aromatic, 7 to 8 minutes
11
Add the garlic and cook for 2 to 3 minutes
12
Add the cooked beans and farro and stir to combine
13
Add the chicken stock and taste for seasoning; season with salt if needed
14
Cook until the chicken stock has reduced by about half, 5 to 7 minutes
15
Stir in the radicchio and chives and cook until the radicchio is wilted, 3 to 4 minutes
16
Serve hot or at room temperature