- Yield:serves 3 to 4
- Active time: 20 minutes
- Total time:45 minutes
- 1/2 pound green beans (preferably haricot verts), ends trimmed, cut into 1-inch pieces
- Kosher salt
- 1 cup farro
- 1/2 cup olive oil
- 1 pound squid bodies, cleaned, cut into 1-inch rings
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1/2 teaspoon red pepper flakes
- One (15-ounce) can white beans, drained and rinsed
- 2 tablespoons fresh juice from 1 lemon
- 4 tablespoons fresh parsley, chopped
Bring 4 cups of water to a boil in a medium saucepan set over high heat. Add a teaspoon of salt and the green beans. Cook until bright green and tender, three to five minutes. Drain in a colander and then immediately toss in a large bowl of ice water. When cool, drain again in the colander and dry on paper towels.
Add farro to the empty medium saucepan and cover with 4 cups of cold water and a teaspoon of salt. Bring to a boil over high heat, reduce heat to a simmer, and cook until tender, about 30 minutes. When done, drain farro in a colander.
With five minutes left for the farro, heat olive oil in a 12-inch cast-iron skillet over high heat until smoking. Season squid with salt and add to the skillet, spreading the rings out into one layer with a pair of tongs. Let cook without stirring for 30 seconds. Add garlic and red pepper flakes and stir well. Cook until squid are white but still tender, about 30 seconds and definitely no more than 1 minute. Add the white beans, stir well, and turn off the heat.
In a large bowl, combine the green beans, farro, all the contents of the skillet, the lemon juice, and most of the parsley. Toss with a large spoon. Taste and season with more salt, if necessary.
Serve immediately with a final sprinkling of the remaining parsley.