Broke Weeknight Bean and Barley Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup pearled barley
• 1 cup dried beans, mixed (navy, kidney, cannellini), pre-soaked or canned and drained
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 cups water
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, sauté until softened.
2. 2 Stir in barley, beans, vegetable broth, thyme, smoked paprika, and water.
3. 3 Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes, stirring occasionally.
4. 4 Season with salt and pepper to taste. Check consistency; add more water if needed.
5. 5 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of lemon juice for brightness.
• Use different herbs like oregano or rosemary for variety.

Substitutions

• Substitute barley with farro for a nutty texture.
• Use canned beans if you're short on time.

Pairings

• Pairs well with a glass of red wine or a cold lager.
• Serve with warm pita bread for scooping up the stew.

Nutrition

Tips

• For a quicker version, use canned beans and pre-cooked barley.
• Feel free to add spinach or kale in the last 5 minutes for extra greens.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread or a simple green salad.
• A sprinkle of grated Parmesan adds richness.

FAQ