Dragon Tongue Beans with Pancetta and Farro
Heirloom Dragon Tongue beans combine with pancetta and farro for a hearty side dish. The tender meaty Dragon Tongue beans have a sweetness that compliments the chewy ancient farro and the salty pancetta.
Servings: 4 servings
Ingredients
For the Farro
- 1 cup water
- ½ cup farro wheat berries we used einkorn wheat berries
- pinch salt
For the beans
- 10 to 12 ounces Dragon Tongue Beans or you could use green beans
- 3 ounces pancetta chopped
- 2 teaspoons butter
- 2 shallots thinly sliced
- Shaved Parmesan cheese
Instructions
- Cook the farro
- Bring the water to a boil then add the wheat berries and salt. Reduce the heat to a simmer and cook for 30 minutes
- Blanch the beans
- bring 2 quarts of water to a boil. Add a pinch of salt and the beans then bring back to a boil and cook for 1 to 3 minutes. (We like our beans with a little crunch and only blanch them for 1 minute).
- While the beans are blanching, get a bowl of ice water ready. Once the beans are done blanching, drain them in a colander then transfer them to the bowl of ice water. This will prevent them from overcooking. Once the beans have cooled down, drain them and let them dry on paper towels.
- Finish the recipe
- Heat a large skillet over medium heat. Add the chopped pancetta and cook until crispy, about 2 to 3 minutes. Transfer the pancetta to a plate.
- Add the butter to the skillet then add the shallots and cook until golden brown, about 5 to 6 minutes.
- Return the pancetta to the skillet and add the beans and cooked farro. Stir until the beans are hot. Season with salt and pepper and transfer to a serving platter.
- Garnish with shaved parmesan cheese.
Notes
- You can cook the wheat berries and blanch the beans up to three days in advance then finish the recipe quickly when it is time to make your meal.
Nutrition
Serving: 1 | Calories: 240kcal | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 500mg | Fiber: 5g
