Stewed Black Beans Barley Recipes

SLOW COOKER BEAN AND BARLEY STEW

Steps:

• Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
• Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.

BARLEY BEEF STEW

Steps:

• In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. , Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

WHITE BEAN, SPINACH, AND BARLEY STEW

Steps:

• Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

Steps:

• In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
• Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
• Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
• Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

STEWED BLACK BEANS & BARLEY

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
• Add cumin and cook for 30 seconds more.
• Add broth, barley and oregano, increase heat and bring to a boil.
• Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
• Gently stir in beans and tomatoes and heat through.
• season with salt and pepper to taste.
• Sprinkle with cilantro or basil (if using) just before serving.

BLACK BEANS AND BARLEY

Steps:

• Heat oil in a large, nonstick pan over medium heat.
• Add onion and red pepper.
• Cook for 3 minutes.
• Add garlic.
• Cook for 2 minutes more.
• Add cumin.
• Remove from heat, and set aside mixture in a bowl.
• In the same pan, add broth, water, barley oregano and hot sauce.
• Bring to a boil.
• Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
• Stir in beans, salsa, lime juice and onion mixture, and heat through.
• Season with salt and pepper to taste.
• Sprinkle with cilantro just before serving.

CHICKEN STEW WITH BEANS AND BARLEY

Steps:

• Soak barley in a bowl of water for 20 minutes. Drain and discard water.
• Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
• Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
• Reduce heat to low and cover. Simmer for about 35 minutes.
• Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

BARLEY BEAN STEW

Steps:

• Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
• Stir in remaining ingredients except parsley. Heat to boiling; reduce heat to medium. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
• Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.