Trouble With Toast

Recipe: Warm Farro and Cranberry Bean Salad | March 15, 2011

One of the sides I served with the olive-oil poached salmon was this warm farro and cranberry bean salad.  It is a REALLY hearty side dish – in fact, much like my go-to barley salad, this dish could easily be served as a main course.

I was surprised with how multidimensional this dish was.  The smoke of the bacon, the sweetness of the onions, the slightly bitter taste of the radicchio, and the meaty texture of the farro and beans all went really nicely together.  I couldn’t find fresh cranberry beans, so I used dried and modified my cooking times accordingly.

There is a lot to think about if you cook this dish at the same time as you are trying to prepare the salmon and the butternut squash mostarda, but if you read the recipes all the way through and plan things according to their time, attention, and cookware needs, you can have yourself a super-satisfying dinner.

  • 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.

Advertisements

Leave a Comment »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: