Barley, Kale and Kidney Bean Stew

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* Exported from MasterCook *

 

Barley, Kale and Kidney Bean Stew

 

Recipe By :The AJC 2/10/2000

Serving Size : 4 Preparation Time :0:00

Categories : ** ELF ** VegRecipe

Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil

2 cups sliced onions

3 garlic cloves -- minced

1 cup pearled or hulled barley

2 teaspoons chopped fresh sage or 1 teaspoon dried

1/2 teaspoon salt -- or more, to taste

10 cups water or vegetable stock -- more as needed

1 large russet potato -- peeled and chopped

in 1-inch cubes

2 cups carrots -- sliced 1/2 " thick

1 small bunch kale -- leaves cut from the

stem and stalk, about 6 cups

1 1/4 cups cooked and rinsed kidney beans

2 tablespoons lemon juice ( 1/2 lemon)

Freshly ground black pepper to taste

1/3 cup grated Parmesan cheese

4 teaspoon extra-virgin olive oil

 

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. --- " Vegetarian Planet " by Didi Emmons (Harvard Common Press,

$16.95)

 

Description:

" 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. "

Source:

" http://www.accessatlanta.com/partners/ajc/epaper/editions/thursday/fo

d_14.html "

S(Formatted by Whome40):

" "

 

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NOTES : Per serving: 499 calories, 20 grams protein, 14 grams fat (percent

calories from fat, 25), 80 grams carbohydrates, 5 milligrams cholesterol, 481

milligrams sodium, 18 grams fiber.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0