Ingredients
- 1 1/4 cup cranberry beans soaked overnight
- 2 cups Bluebird Emmer Farro
- 1 cup capers
- 1 large bunch thyme or summer savory
- olive oil extra virgin
- salt and freshly ground black pepper
Methods
- Cook the beans over a very low heat until they are totally soft but still holding their form. Reserve.
- Cook the farro in boiling salted water for about an hour, until it is cooked through but still al dente. Drain and rinse with cold water.
- Drain the beans and mix well with the farro.
- Wash the capers well, and add the farro along with the cooked beans and chopped herbs.
- Dress with a good olive oil, add salt and freshly ground pepper to taste, and serve warm or at room temperature.
