Warm Farro and Cranberry Bean Salad

Ingredients

• 4 slices bacon 
• 1 cup chicken stock see 
• 2 cups cranberry beans fresh shelled
• 1 pinch pepper red crushed
• 2 cups farro 
• 1 bunch chives fresh finely chopped
• 2 cloves garlic smashed finely chopped
• 6 servings kosher salt 
• 6 servings olive oil extra-virgin
• 1 head radicchio trevisano 
• 1  onion red cut into 1/4-inch dice

Equipment

• frying pan
• sauce pan

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. Bite a few beans to make sure they are cooked through. Scoop the beans out of the water and reserve.
3. 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.
4. Remove the farro from the water and reserve.
5. 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.
6. Add the garlic and cook for 2 to 3 minutes.
7. Add the cooked beans and farro and stir to combine.
8. 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.
9. Serve hot or at room temperature.