NORTH CROATIAN BEANS AND PEAR BARLEY STEW (RICHET)
This is very old recipe from North Croatian area of Zagorje. Zagorje was very poor region (not any more) and most of the recipes reflect its social status - for example: beans were expensive, so mix it with buckwheat, turnip or sauerkraut. This meal is also energy bomb suitable for winter.
Provided by nitko
Categories Stew
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- Day before soak beans in cold water.
- On D-day change the water and cook beans until almost done.
- Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon.
- Add paprika and cold water to make creamy mixture.
- Wash barley and add into the pot together with drained beans.
- Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft.
- This meal must be almost like thick soup and not too hot.
Nutrition Facts : Calories 534.8, Fat 24.3, SaturatedFat 8.5, Cholesterol 27.7, Sodium 219.8, Carbohydrate 64.6, Fiber 14.7, Sugar 0.6, Protein 16.5
NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams
CROATIAN ARMY BEANS
This is excellent meal for winter time. It is important to use natural beans, not canned, because canned have certain taste which can spoil the meal. Soak the beans overnight in water, change the water, cook until boils (plus 5 min), than change water again and cook until is almost done. Than put it in cold water and start with ingredients.
Provided by nitko
Categories Beans
Time 2h30m
Yield 5 , 5 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight in water. Wash the beans and put it in fresh cold water unit it boils. Cook it for 10 minutes, change the water, and cook for more 20-30 minutes. Remove beans and put it in cold water.
- Melt the lard in the pot and add the sliced onion. Sauté the onion until it is soft. Add minced pancetta and sauté it for 5 more minutes, than add garlic. Sauté it for 1-2 minutes and add flour. Sauté it until the flour is slightly brown and than add paprika and chilli.
- Add water gently and make a cream of all ingredients. Than add beans and bay leaf and water to cover the beans. Cook for 1 hour on very gently fire. (in Croatia we have special sausages "cesnjovke" which we put in this beans and cook all together, but you can put any kind of smoked, dried meat - pork or beef).
- Very important to know is that you do not add chilli or any kind of hot paprika afterwards. Hot paprika must be cooked from the very beginning or you will suffer from very bad digestive process. We in Croatia always drink alcohol if we eat something hot, otherwise, you'll also have very bad digestive process. This meal is very good during cold winter, it renews your strength.
Nutrition Facts : Calories 162.5, Fat 14.3, SaturatedFat 5, Cholesterol 18.5, Sodium 1330.9, Carbohydrate 5.7, Fiber 0.9, Sugar 1.4, Protein 3
GREAT NORTHERN BEAN STEW
This thick and hearty stew with great northern beans is sure to chase the winter chills away. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 274 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 937mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.
ONE-POT QUICK VEGETABLE AND NAVY-BEAN STEW
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
- Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 217 g, Fat 3 g, Protein 10 g
BEAN AND BARLEY STEW
Make and share this Bean and Barley Stew recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
- Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
- In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
- Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
- Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
- Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
- Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
- Season with ground black pepper and serve.
Nutrition Facts : Calories 316.7, Fat 7.8, SaturatedFat 1.2, Sodium 663.4, Carbohydrate 59.4, Fiber 10.6, Sugar 3.5, Protein 12.8
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