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1
Special equipment: cheesecloth
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2
Preheat the oven to 400 degrees F. Spray a 3-quart casserole dish with cooking spray; set aside.
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3
Cut a 12-inch square of cheesecloth, lay it flat and place the onion, celery, parsley, thyme, garlic, bay leaf and cloves in the center.
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4
Tie opposite corners of the cloth to make a packet; set aside.
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5
Mix the breadcrumbs and melted butter together in a small bowl until the breadcrumbs are coated with the butter; set aside.
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6
Heat the oil in a large Dutch oven or pot over medium heat.
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7
Add the kielbasa and cook, stirring occasionally, until browned and crisp around the edges, 8 to 10 minutes.
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8
(Take care not to let the kielbasa drippings burn; reduce the heat to medium-low if necessary.)
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9
Remove the kielbasa and set aside.
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10
Add the broth to the pot and scrape up any browned bits.
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11
Increase the heat to medium-high.
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12
Add 5 cups water; stir in the farro and 1/2 teaspoon salt and nestle the cheesecloth packet in the liquid.
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13
Bring to a boil, then partially cover and reduce the heat to simmer.
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14
Cook the farro, stirring occasionally, until tender, about 1 hour (it will just be visible above the liquid).
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15
Discard the cheesecloth packet.
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16
Stir in the beans, tomatoes, 1/2 cup water, wine, browned kielbasa, 1 1/2 teaspoons salt and a few grinds of black pepper and bring to a medium boil; cook until much of the liquid has been absorbed and the beans and farro are visible above the liquid, about 10 minutes.
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17
Carefully transfer the mixture to the prepared casserole dish and top with the buttered breadcrumbs.
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18
Bake until golden brown and bubbling around the edges, 15 to 20 minutes.
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19
Serve hot.
