Warm farro and cranberry bean salad

Indulge in the rich flavors of warm farro mingled with hearty cranberry beans in this savory salad, a tantalizing fusion of wholesome ingredients.

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

Instructions:

1. Bring a saucepan of salted water to a boil. Put in the cranberry beans and let it come to a boil again. Let the beans cook for 10 to 12 minutes. Test a few beans to ensure they are cooked properly. Remove the beans from the water and set them aside. Add the farro to the boiling water and cook for 15 minutes. Taste the farro to check if it is cooked well. Take the farro out of the water and set aside.
2. Place the bacon in a wide pan along with a drizzle of olive oil. Heat over a medium flame. Once the bacon releases enough fat and turns crispy, add the onions and season with salt and crushed red pepper. Cook the onions until tender and fragrant, for about 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Mix in the cooked beans and farro. Pour in the chicken stock and adjust the seasoning as necessary by adding salt if required. Simmer until the chicken stock reduces by half, approximately 5 to 7 minutes. Stir in the radicchio and chives and cook until the radicchio wilts, around 3 to 4 minutes. Serve either hot or at room temperature.

Summary:

• Calories: 2419 kcal
• Fat: 77 g
• Protein: 105 g
• Carbs: 351 g
• Potassium: 3794 mg
• Magnesium: 699 mg