Bean and Barley Stew

Bean and Barley Stew

Bean and Barley Stew (Ricet)

So back story to start with. I am a member of a site called Postcrossing where you can send and receive postcards from a random person anywhere in the world. I love it and get wonderful card from all sorts of places with simply beautiful stamps (my current favorite is a stamp from Nepal showing elephants playing soccer). In my profile I talk about the things I’m interested in and one of those is of course cooking all sorts of recipes from all over the world. I ask for recipes as well as postcards and sometimes I get them. Well last week I got a lovely postcard from a woman in Slovenia who sent me a recipe for her national dish, a stew called Ricet. It sounded awesome, a hearty mix of beans, barley and sausage that I decided to try it out.  I’m so glad that I did because it was as good as promised! Rich, hearty, not too meaty, but not to veggie either and very filling. Even my kids liked it, my son because of the sausage and my daughter because of the beans. I will definitely make this one again and it was well worth the hunt for unusual ingredients like parsley root. Next time I think I’ll try that recipe for cake that I got from the Faroe Islands…

 

Serves: 6-8

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Carrot tasters

Ingredients

  • 2 c barley, not quick cooking
  •  

    1 c cranberry beans

  •  

    1 package Polish Kielbasa sausage (13.5 oz)

  •  

    1 kohlrabi (3/4 c diced or slightly less)

  •  

    2 carrots (1 c)

  •  

    1 onion diced (1 c)

  •  

    4 cloves garlic, diced (2 tbsp)

  •  

    1-2 leeks (3/4 c diced)

  •  

    1-2 parsley roots (1/2 d) and leaves (1/4 c diced)

  •  

    1 potato (3/4 c) diced

  •  

    2 tomatoes (1.5 c diced)

  •  

    2 bay leaves

  •  

    ½ tsp Paprika

  •  

    Pinch thyme

  •  

    Pinch sugar

  •  

    Salt and Pepper to taste

Directions

  1. Soak the barley and beans overnight.
  2. Add barley, beans, sausage, onion, leeks, kohlrabi, parsley root, potato, carrots, garlic and tomatoes (basically everything listed above) into your largest soup pot. Add all spices. Add water to cover by an inch. Cook over medium heat for 2 hours, checking and stirring regularly, adding more water as needed. (The stew should be fairly thick, it’s stew not soup after all, but not super thick like oatmeal or anything.)

Enjoy!

Bean and Barley Stew

Bean and Barley Stew

 

 

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