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

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.

kosher salt, cranberry beans, farro, bacon, extravirgin olive oil, red onion, red pepper, garlic, chicken stock, radicchio, fresh chives

Taken from www.foodnetwork.com/recipes/anne-burrell/warm-farro-and-cranberry-bean-salad-recipe.html (may not work)