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Cook the farro in a big pot with plenty of salted, boiling water. Allow it to cook to al dente, 20 to 25 minutes. Strain the farro, and while still warm, toss with 2 tablespoons olive oil and 1 teaspoon Oregano Indio. Set aside.
Preheat your oven to 500F. In a large bowl, toss the carrots and garlic with about a teaspoon of salt, 3 tablespoons olive oil, and the thyme sprigs. Arrange on a sheet pan, preferably in a single layer. If you have a gas oven, place the sheet pan directly on the floor of the oven. For an electric oven, use the bottom rack, preferably with a pizza stone. Cook for 6 minutes. Rotate and shake the pan and cook for another 6 to 8 minutes, until the carrots are still al dente but soft and can be cut with a fork. Remove from the oven and allow to cool.
Discard the thyme. Toss the carrots, garlic, parsley and bell pepper (if using) with the farro. Once mixed, very gently fold in the Royal Corona beans. Check seasoning and add salt if desired. Arrange the salad on a serving platter and drizzle a little more olive oil over the top and dust generously with fresh-cracked pepper.