From A Culinary Traveler in Tuscany by Beth Elon
Yields- 4 servings
1 ¼ Cups Cranberry Beans, Soaked Overnight
2 Cups Bluebird Emmer Farro
1 Cup Capers
1 Large Bunch Thyme or Summer Savory
Extra Virgin Olive Oil
Salt and Freshly Ground Pepper
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.