Hearty Red Bean & Barley Stew is a comforting and nutritious dish, perfect for colder days. Here's a recipe to make it:
How to prepare.
Hearty Red Bean & Barley Stew recipe
Ingredients:
➤1 cup dried red beans, soaked overnight (or 2 cans, drained and rinsed)
➤1/2 cup pearl barley
➤1 onion, diced
➤2 carrots, diced
➤2 celery stalks, diced
➤3 cloves garlic, minced
➤1 can (14 oz) diced tomatoes
➤6 cups vegetable or chicken broth
➤1 teaspoon dried thyme
➤1 teaspoon dried oregano
➤1 bay leaf
➤Salt and pepper to taste
➤2 tablespoons olive oil
➤Chopped fresh parsley for garnish (optional)
Instructions:
1. Prepare the beans: If using dried red beans, soak them in water overnight. Drain and rinse before using. If using canned beans, skip this step.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Add the remaining ingredients: Stir in the soaked red beans (or canned beans), pearl barley, diced tomatoes (with their juices), vegetable or chicken broth, dried thyme, dried oregano, bay leaf, salt, and pepper.
4. Simmer the stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the beans and barley are tender and cooked through. Stir occasionally to prevent sticking and to ensure even cooking.
5. Adjust seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
6. Serve: Ladle the hearty red bean and barley stew into bowls. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
This stew is hearty enough to be a meal on its own, but you can also serve it with crusty bread or a side salad for a complete and satisfying meal. It's also great for meal prep as it keeps well in the refrigerator for several days and freezes beautifully.
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