Barley Cannellini Bean Stew with Broccoli and Tomatoes
Keys:
Yield: 6
Ingredients:
2 tbl canola oil
3 x cloves garlic, minced
1 lrg yellow onion
1 x 28 oz can crushed tomatoes
4 cup vegetable stock, preferrably homemade
1 cup dried cannellini beans
3/4 cup uncooked barley
2 cup chopped broccoli
2 med carrot, chopped
3 tbl fresh oregano leaves
1/8 tsp salt
several grinds black pepper
Method:
Heat the oil in a stockpot over medium heat and saute the onion and
garlic for several minutes, then add the tomatoes, vegetable stock, and
beans. Bring to a boil, reduce the heat to medium, and simmer, stirring
occasionally, 25 minutes. Meanwhile, put the barley in a small pan with
a tight fitting lid.
Add 2 cups of hot water, cover, and let stand 20 minutes. Add the barley
to the soup, along with its soaking liquid, return to a simmer, and cook
an additional 20 minutes over medium heat. Stir in the broccoli,
carrots, oregano, salt, and pepper, plus 2 cups of hot water, and cook
20-25 minutes longer until the vegetables and beans are tender. Serve
immediately.
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
