Warm Farro and Cranberry Bean Salad (Anne Burrell) |
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Prep Time: 20 Minutes Cook Time: 47 Minutes |
Ready In: 67 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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