Barley, Kale And Kidney Bean Stew

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil
2 cups	125g / 4.4oz	Sliced onions
3		Garlic cloves - minced
1 cup	237ml	Pearled or hulled barley
2 teaspoons	10ml	Chopped fresh sage
		(or 1 tspn dried sage)
1/2 teaspoon	2.5ml	Salt - or more to taste
10 cups	2370ml	Water or vegetable stock - more as needed
1 cup	237ml	Russet potato - peeled, and (large)
		Chopped into 1" cubes
2 cups	220g / 7.8oz	Carrot rounds 1/2" thick
1		Kale - leaves cut from the
		Stem and stalk - (abt 6 cups)
1 1/4 cups	200g / 7.1oz	Cooked and rinsed kidney beans
2 tablespoons	30ml	Lemon juice - (1/2 lemon)
		Freshly-ground black pepper - to taste
1/3 cup	48g / 1.7oz	Grated Parmesan cheese
4 teaspoons	20ml	Extra-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.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

Average rating:

6 (2 votes)

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