Roasted Carrot, Heirloom Bean, And Farro Salad

Roasted Carrot, Heirloom Bean, And Farro Salad

 Ingredients:
1 cup pearled farro
5 tablespoons olive oil, plus more for drizzling
1 teaspoon dried Mexican Oregano
2 pounds slender carrots, scrubed and sliced halfway
6 to 10 garlic cloves, peeled and smashed
10 sprigs fresh thyme
1/4 cup chopped flat leaf parsley
1 red bell pepper, diced (optional)
1 1/2 to 2 cups cooked RG Royal Corona, Ayocote Blanco or
Cassoulet Beans
Salt and fresh ground black pepper

Directions:

In a large saucepan, cover the farro with plenty of salted water.  Bring to a boil then reduce the heat to low.  Simmer the grains until they are al denté, 20 to 25 minutes for pearled farro and about 1 hr. for emmer.

Drain the farro and return to the pan.  While the farro is still warm, toss it with 2 tablespoons olive oil and 1 teaspoon oregano, set aside. 

In a large bowl, toss the carrots with garlic nad 1 teaspoon salt, 3 tablespoons olive oil, and the tyme sprigs.  Arrange the seasoned carrots on a baking pan in a single layer.  If you have a gas oven, place the baking sheet on the floor of the oven.  I you have and electric oven, place the carrots on the bottom rack, preferably with a pizza stone.  Cook for 6 minutes.  Rotate and shake the pan; cook until the carrots cut easily with a fork, another6-8 minutes.  Remove from the oven; cool.

Discard the thyme.  Toss the carrots, garlic, parsley, and red pepper (if using) with the farro.  Very gently fold the beans.  Check the seasonings, add salt, if desired.  Arrange the salad on a serving platter and drizzle with a little more olive oil.  Top generously with fresh ground black pepper.  Serves 6 to 8