Bean and Barley Stew

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
  • Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
  • In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
  • Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
  • Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
  • Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 – 30 minutes.
  • Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
  • Season with ground black pepper and serve.
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