About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Bay Leaf

    Bay Leaf

  • Thyme

    Thyme

  • Pearl Barley

    Pearl Barley

  • Onion

    Onion

  • Carrot

    Carrot

  • Greens

    Greens

  • PeachDish Salt

    PeachDish Salt

  • White Cooking Wine

    White Cooking Wine

  • Red Beans

    Red Beans

METHOD

1
• Place a small saucepan over high heat. Add 4 1/2 cups water, bouillon cube, bay leaf and thyme. • When liquid boils, remove from heat. Stir to dissolve bouillon cube.
2
MISE EN PLACE • Peel and dice onion. • Dice carrot. • Remove greens stems and finely chop. Cut greens leaves into bite-size pieces. • Rinse and drain beans.
3
Place a saucepot or deep skillet over medium heat. Add barley. Cook, stirring, until lightly toasted, 1-2 minutes.
4
Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook until onion begins to turn translucent, about 2 minutes.
5
Add carrot, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until carrot begins to become tender, 4-5 minutes.
6
Stir in cooking wine. Cook, stirring, until wine has mostly evaporated, 3-4 minutes.
7
• Remove thyme and bay leaf from broth. • Add about 1/3 of broth to barley. Cook, stirring, until most liquid has been absorbed, 4-5 minutes.
8
Add greens leaves and about half of remaining broth. Cook, stirring, until most liquid has been absorbed and greens have wilted.
9
• Add beans and remaining broth. Cook, stirring, until most liquid has been absorbed. • Taste to check tenderness of barley. If needed, add a little water, and cook until absorbed.
10
• Stir in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt. • Divide between 2 bowls, and drizzle with 1 teaspoon olive oil. Enjoy!

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