A simple hearty stew of cranberry beans and farro

Ingredients

• One small onion, finely chopped
• 4 cloves of garlic, minced
• About two tablespoons of fat (extra virgin olive oil or bacon fat)
• 8 oz of dry cranberry beans, brined overnight
• 2 or 3 bay leaves
• Some thyme (about 1 tsp dried or a few fresh sprigs)
• 2 quarts of chicken broth
• 8 oz of dry farro
• 0.25 cups red wine
• Freshly ground black pepper and salt, to taste
• Extra virgin olive oil, for serving

Directions

1. Brine dry beans overnight in 1 quart of water, 1 tablespoon of table salt, and a 1 teaspoon of baking soda.
2. Drain and rinse the beans. Set aside.
3. In a big dutch oven, cook the onion in a tablespoon or two of fat until it browns.
4. Add the minced garlic and cook another minute or so, until fragrant.
5. Add the drained beans, bay leaves, thyme, chicken broth, and some black pepper. Bring to a boil, then simmer until the beans are done. Top up water as needed.
6. Once the beans are nearly done, add the farro and red wine. Simmer down until a thick stew.
7. Salt to taste, if needed. Remove the bay leaves.
8. Serve with a drizzle of extra virgin olive oil, fresh bread, or some meat.

Notes

• Other small red beans work well.
• Can be made ahead and refrigerates well for lunches.