Cooking Index - Cooking Recipes & IdeasBarley, Kale And Kidney Bean Stew Recipe - Cooking Index

Barley, Kale And Kidney Bean Stew

Doesn't this sound good for a cold winter day? Be careful not to oversalt. If you cook the beans ahead, this dish will go together in about 45 minutes. Collards work well in this dish, too.

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 1/2 tablespoons 22mlOlive oil
2 cups 125g / 4.4ozSliced onions
3   Garlic cloves - minced
1 cup 237mlPearled or hulled barley
2 teaspoons 10mlChopped fresh sage
  (or 1 tspn dried sage)
1/2 teaspoon 2.5mlSalt - or more to taste
10 cups 2370mlWater or vegetable stock - more as needed
1 cup 237mlRusset potato - peeled, and (large)
  Chopped into 1" cubes
2 cups 220g / 7.8ozCarrot rounds 1/2" thick
1   Kale - leaves cut from the
  Stem and stalk - (abt 6 cups)
1 1/4 cups 200g / 7.1ozCooked and rinsed kidney beans
2 tablespoons 30mlLemon juice - (1/2 lemon)
  Freshly-ground black pepper - to taste
1/3 cup 48g / 1.7ozGrated Parmesan cheese
4 teaspoons 20mlExtra-virgin olive oil

Recipe Instructions

In a large saucepan, heat the olive oil over medium heat and add the onions. Cook the onions 5 to 6 minutes, stirring occasionally, then add the garlic, barley, sage, 1/2 teaspoon salt and 7 cups of the water or stock. Cover the pan, bring the stew to a boil and turn the heat to low. Let the stew simmer for 25 minutes, then add the potato, carrots and 2 cups more water or stock. Cover the pan again and let the stew simmer for 10 minutes more.

Add kale to the soup with 1 cup more water. Simmer 10 minutes more and add more water if the stew seems too dry.

Add the cooked beans, stirring well, then add lemon juice. The stew should be thick, like a pilaf. Taste and add salt and pepper, keeping in mind you will be adding Parmesan cheese in the bowl.

To serve, ladle into bowls, sprinkle with Parmesan and drizzle with olive oil.

This recipe yields 4 servings.

Susan Wolfe on the Food BB


Average rating:

6 (2 votes)

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