Nutty Farro & Spiced Kidney Beans with Crisped Scallions

1. Cook the Kidney Beans

Drain the kidney beans that have been soaking overnight. Place them in a saucepan with enough water to cover by about two inches. Add the bay leaf, onion half, garlic halves, and dried red chile. Bring this mixture to a boil, then reduce the heat and let it simmer gently for about 45 to 60 minutes, until the beans are just tender.

2. Cook the Farro

While the beans are cooking, drain the soaked farro. In a large saucepan, combine the farro with water and the coconut milk, adding a pinch of coarse sea salt and the allspice berries. Bring this mixture to a simmer, cover the saucepan, and let it cook until the farro is al dente. Once done, drain the farro, reserving the cooking liquid, and return the farro to the saucepan.

3. Crisp the Scallions

In a medium skillet, warm the coconut oil over medium heat. Add the thinly sliced scallions and cook them slowly, stirring occasionally, for about 20 minutes. You want the scallions to start to crisp and blacken slightly.

4. Add Garlic and Smoked Paprika

Next, add the minced garlic and smoked paprika to the skillet with the scallions. Cook this mixture for about 3 minutes, until the garlic becomes fragrant and infuses the oil.

5. Combine Beans and Farro

Once the beans are cooked, drain them and remove the bay leaf, onion, garlic halves, and chile. Add the beans to the farro in the large saucepan. Then, stir in the scallion-garlic mixture, fresh thyme, cayenne pepper, and a bit more salt if needed.

6. Finish the Dish

Use a fork to toss everything together gently, adding some of the reserved cooking liquid to achieve a risotto-like texture. Season the dish with a splash of white wine vinegar, which will brighten the flavors. Adjust the seasoning with additional salt if necessary. Finally, top with the chopped fresh parsley and serve.