How To Cook Barley And Beans

Barley is a grain that is grown in several countries around the world, according to the National Barley Foods Council. You can cook the grain alone and use it in place of rice and other grains, or you can combine it with beans to serve as a complete protein in vegetarian dishes, as noted by Paulette Mitchell, author of "A Beautiful Bowl of Soup: The Best Vegetarian Recipes." Barley and beans are both versatile foods that lend themselves to a variety of dishes.

Step 1

Fill a large pot with 6 cups of cold water.

Step 2

Add the beans and bring the water to a boil. Let the beans boil for 10 minutes. Remove from heat and let the beans sit overnight.

Step 3

Rinse the barley in a strainer.

Step 4

Add the barley to a large bowl and pour 6 cups of hot water over it. Let the barley sit for four hours.

Step 5

Pour the beans and barley into a strainer and set them aside.

Step 6

Put the bean pot on the stove and turn the burner to medium.

Step 7

Pour 2 tbsp. olive oil into the pot. Let the oil heat until water, when dropped into the pan, sputters on the pan's surface.

Step 8

Add the garlic and onions and sauté until they become translucent. Stir frequently to prevent scorching.

Step 9

Stir in the celery, carrots and potatoes. Let them sauté while you open and drain the can of tomatoes.

Step 10

Add the tomatoes and mix in the oregano, basil, thyme, marjoram, parsley and salt.

Step 11

Transfer the beans and barley from the strainer to the pot. Stir until all of the vegetables and beans are thoroughly mixed.

Step 12

Add the 6 cups of vegetable broth, the tomato paste and the bay leaf.

Step 13

Put the lid on the pot and turn the heat down to low.

Step 14

Let the soup simmer on low for two to three hours. Add 2 tbsp. sweet vermouth in the last 15 minutes of cooking.

Things You'll Need

Large pot
6 cups water
2 cups dry kidney beans
Large bowl
2 cups dry barley
6 cups hot water
2 tbsp. extra virgin olive oil
2 cloves garlic, chopped
1 small onion, diced
2 stalks celery, diced
2 medium carrots, diced
2 medium white potatoes, diced
1 12-oz can diced tomatoes
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 tsp. marjoram
2 tbsp. fresh flat-leaf parsley, chopped
1 tsp. salt
6 cups vegetable broth
2-oz can tomato paste
1 bay leaf
2 tbsp. sweet vermouth

References

"A Beautiful Bowl of Soup: The Best Vegetarian Recipes"; Paulette Mitchell et al; January 2004
"Culinary Arts Principles and Applications"; Michael J. McGreal; 2008
National Barley Foods Council: Industry Facts

How to Cook Barley and Beans