Bean and Barley Stew with Pecorino
Cozy Up with a Bowl of Bean and Barley Stew with Pecorino
As the days get shorter and the weather cools, there’s nothing quite like a hearty, comforting stew to warm you from the inside out. This Bean and Barley Stew with Pecorino is a Mediterranean-inspired delight, packed with flavor and wholesome ingredients. It’s a perfect weeknight dinner or a satisfying lunch, and it’s surprisingly easy to make!
This isn’t just any stew; it’s a celebration of simple, fresh ingredients. The combination of tender barley, hearty beans, and aromatic vegetables creates a truly satisfying texture and taste. The finishing touch of salty, sharp Pecorino Romano cheese elevates the dish to another level. It’s a rustic, flavorful meal that will quickly become a family favorite.
What makes this stew special?
- Mediterranean Flavors: We’ve leaned into the bright, fresh flavors of the Mediterranean with the use of thyme, bay leaf, and high-quality olive oil.
- Hearty and Filling: The barley and beans provide a substantial base, making this stew incredibly satisfying.
- Nutrient-Rich: Packed with fiber, protein, and vitamins, this stew is as good for you as it tastes.
- Easy to Customize: Feel free to add other vegetables you enjoy, such as spinach, zucchini, or potatoes.
Tips for the Best Bean and Barley Stew:
- Rinse the Barley: This helps remove any excess starch and prevents the stew from becoming too thick.
- Use Good Quality Olive Oil: The olive oil is a key flavor component, so choose a good extra-virgin variety.
- Don’t Skip the Pecorino Romano: The salty, sharp cheese is the perfect finishing touch.
- Slow Simmer is Key: Allowing the stew to simmer slowly allows the flavors to meld together beautifully.
Frequently Asked Questions:
Q: Can I use a different type of bean?
A: Absolutely! Cannellini beans or Great Northern beans would also work well in this stew.
Q: Can I make this stew ahead of time?
A: Yes! This stew actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this stew gluten-free?
A: Barley contains gluten, so this stew is not suitable for those with gluten sensitivities. You could substitute with rice or quinoa for a gluten-free version.
Q: Can I make this stew vegetarian or vegan?
A: This recipe is already vegetarian. To make it vegan, simply omit the Pecorino Romano cheese or substitute with a vegan Parmesan alternative.
We hope you enjoy this comforting and flavorful Bean and Barley Stew with Pecorino! It’s a perfect way to nourish your body and soul on a chilly day.
Bean and Barley Stew with Pecorino
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 3/4 cups finely diced onion
- 2 cloves garlic, peeled and finely chopped
- 2 large sprigs thyme
- 1 bay leaf
- 1 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/4 cup sliced fennel stalks
- pinch salt
- 1/4 tsp pepper
- 1 cup pot barley, rinsed and drained
- 6 cups low-sodium vegetable broth
- 13.5 oz Romano or borlotti beans, drained and rinsed
- 2 cups finely sliced lacinato kale
- 3/4 oz Pecorino Romano cheese
Instructions
- In large pot over medium heat, add olive oil and sauté onion, garlic, thyme, and bay leaf until softened, about 5 minutes. Add carrot, celery, and fennel and cook for a further 5 minutes. Add salt, pepper, and barley and stir thoroughly.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
- Stir in the beans and kale and cook until the kale is wilted, about 5 minutes.
- Serve immediately, topped with grated Pecorino Romano cheese.
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