Farro, Red Beans & Kabocha with Fennel Pollen
Chef Jim Dixon, the cook behind http://realgoodfood.com/
Soak about 3/4 cup each of whole grain farro (I use Bluebird) & red beans (I use rojo chiquito) overnight, drain, add enough water to cover by an inch, salt well, and simmer until tender, about an hour. Cut enough of the kabocha squash into rough cubes to give you a couple of cups' worth.
Get out your cast iron or other heavy skillet, add enough extra virgin olive oil to cover the bottom, and heat over medium for a couple of minutes. Add the squash cubes and cook until slightly browned and tender, about 20 minutes. Chop a few garlic cloves and add to the squash; cook for a couple of minutes, but don’t let the garlic color too much.
Add the beans and farro along with a little of the cooking liquid. Simmer for another 15 minutes or so, then add a splash (about a tablespoon) of red wine vinegar ( I use Katz Late Harvest Zinfandel) and a few good pinches of fennel pollen (about 2 teaspoons). Taste and add more salt if needed. Eat hot.