John Myers
Pearl Barley – Bean Stew with Cabanossi
The perfect pearl barley – bean stew with cabanossi recipe with a picture and simple step-by-step instructions.
- 2 small Onions
- 100 g Barley, pearl barley
- 3 tbsp Butter
- 400 g Beans green
- 800 ml Vegetable broth ….. link see below …..
- Aroma puree ….. Link see below …..
- Black pepper from the mill
- 1 piece Cabanossi, about 200 gr.
- Savory
- Parsley for the garnish
- Peel and finely dice the onions. Pluck the parsley leaves from the stems and cut finely.
- Heat the butter and sauté the onions until translucent, then add the pearl barley and let it sear again briefly. Now pour in the hot vegetable stock and season to taste with aromatic puree & pepper. Put the lid on and simmer on a low heat for a good 20 minutes.
- In the meantime, briefly rinse the beans with water, pat dry a little, cap the ends and then cut into bite-sized pieces. If you have fresh savory, cut it into small pieces (it should be about 4 tbsp), 1 tbsp is sufficient for dried savory. Cut the Cabanossi into fine slices.
- After the 20 minutes, add the beans, savory and cabanossi and simmer for another 10-15 minutes with the lid open.
- When the beans and pearl barley are nice and soft, but still have a bite, we taste the soup again.
- Now put the finished soup in a soup cup and sprinkle with plenty of parsley ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- Basic recipe for my classic aroma puree
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