{"id":667,"date":"2020-02-19T00:29:46","date_gmt":"2020-02-19T00:29:46","guid":{"rendered":"https:\/\/recipesmomy.com\/?p=667"},"modified":"2020-02-19T00:29:47","modified_gmt":"2020-02-19T00:29:47","slug":"farro-and-kidney-beans-with-burnt-scallions","status":"publish","type":"post","link":"https:\/\/recipesmomy.com\/?p=667","title":{"rendered":"Farro and kidney beans with burnt scallions"},"content":{"rendered":"\n
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This recipe is inspired by the rice and peas (or rice and beans) dish that\u2019s found throughout the Caribbean but is most closely associated with Jamaica. Depending on whom you ask, the \u201cpeas\u201d are pigeon peas or kidney beans\u2014I use the latter in this recipe, and farro instead of the traditional long-grain white rice. Farro, one of the first crops to be cultivated in the Middle East\u2019s Fertile Crescent, was used for thousands of years in the Near East and parts of Africa until modern wheat varieties took over. Now the grain is most associated with Italian cooking. One of my favorite things about farro is its chewiness. Think about the difference between overcooked and al dente pasta. In this dish, the bite that you get from farro is so much more satisfying than rice. Farro has a much more complex flavor than rice, too\u2014nutty and slightly sweet\u2014adding an even more distinctive taste to this recipe.<\/p>\n\n\n\n

Ingredients:<\/h4>\n\n\n\n

\u00be cup dried kidney beans, picked over and soaked in water overnight <\/p>\n\n\n\n

1 bay leaf<\/p>\n\n\n\n

\u00bd large white onion<\/p>\n\n\n\n

3 garlic cloves, cut in half<\/p>\n\n\n\n

1 dried red chile<\/p>\n\n\n\n

Coarse sea salt<\/p>\n\n\n\n

1 cup farro, soaked in water plus 1 tablespoon vinegar overnight<\/p>\n\n\n\n

1 cup unsweetened canned coconut milk<\/p>\n\n\n\n

2 allspice berries<\/p>\n\n\n\n

2 tablespoons coconut oil<\/p>\n\n\n\n

2 bunches scallions (about 7 ounces total), thinly sliced<\/p>\n\n\n\n

2 large garlic cloves, minced<\/p>\n\n\n\n

\u00bd teaspoon smoked paprika<\/p>\n\n\n\n

2 tablespoons minced fresh thyme<\/p>\n\n\n\n

\u00bc teaspoon cayenne pepper, or more to taste<\/p>\n\n\n\n

White wine vinegar<\/p>\n\n\n\n

\u00bd cup chopped fresh parsley<\/p>\n\n\n\n

Directions<\/h4>\n\n\n\n

Drain the kidney beans, put them in a medium saucepan, and add water to cover by 3 inches. Add the bay leaf, onion, garlic halves, and chile and bring to a boil over high heat. Reduce the heat to low and simmer until the beans are just tender, 45 to 60 minutes. Add \u00bd teaspoon salt and simmer for 5 minutes more. Drain the beans and remove and discard the bay leaf, onion, garlic, and chile.<\/p>\n\n\n\n

While the beans are cooking, drain the farro and put it in a large saucepan. Add 1\u00bd cups water, the coconut milk, allspice berries, and \u00bd teaspoon salt. Bring to a rolling simmer over medium-high heat, then quickly decrease the heat to medium-low, cover, and simmer until the farro is al dente (taste a few grains to test for doneness). Drain the farro, reserving the cooking liquid, and return the farro to the saucepan; set the cooking liquid aside.<\/p>\n\n\n\n

While you\u2019ve got the beans and the farro cooking, in a medium skillet, warm the coconut oil over medium-low heat. Add the scallions and cook, stirring often to prevent them from sticking, until they start to crisp and almost blacken around the edges, about 20 minutes. Add the minced garlic and paprika and cook until the garlic is fragrant, about 3 minutes. Remove from the heat.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

This recipe is inspired by the rice and peas (or rice and beans) dish that\u2019s found throughout the Caribbean but is most closely associated with Jamaica. Depending on whom you ask, the \u201cpeas\u201d are pigeon peas or kidney beans\u2014I use the latter in this recipe, and farro instead of the traditional long-grain white rice. Farro, […]<\/p>\n","protected":false},"author":1,"featured_media":668,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/667"}],"collection":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=667"}],"version-history":[{"count":1,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/667\/revisions"}],"predecessor-version":[{"id":669,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/posts\/667\/revisions\/669"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=\/wp\/v2\/media\/668"}],"wp:attachment":[{"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesmomy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}