- 1 box Rustichella d'Abruzzo Farro
- 1 jar Rioverde Capers
- 1 bag Fior di Maiella Fagioli Borlotti
- 1 bunch fresh thyme
- handful of cherry tomatoes
- 3 shallots
- olive oil - pick one from our selection!
- Place dried beans in a bowl, cover with water and let soak in the fridge for 8 hours or overnight.
- When ready to prepare, place beans in a pot and cover with water. Salt the water so that it tastes like a well seasoned soup.
- Bring to a boil then reduce to a healthy simmer. Cook until very tender (1-1.5 hours usually).
- In a separate pot, cover farro with water and salt it as above. Bring to a moderate boil and cook until tender (A half hour or so, you'll know when it's done). When beans and farro are done, rinse them separately under cold water until cooled.
- Meanwhile, pick the leaves from the thyme. This can be done easily by dragging your fingers from one end of the sprig to the other. Mince the shallots and slice the tomatoes into halves.
- Combine all ingredients, drizzle generously with oil and add salt and pepper to taste.
*Chefs tip: we also carry cooked borlotti beans, so you can easily sub those in by using 2-3 jars instead of the dried beans. Just make sure to rinse them.*