Recipe for Mixed Bean and Barley Southwestern Stew - 3 
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Yield:
8
Ingredients:
Amount Ingredient
8 oz bean and barley soup mix soaked overnight
water to cover
romaine lettuce leaf (optional)
----------------- SAUTE: ----------------
1/2 x onion cut into thin slivers
1 x carrot diced
1 x celery stalk diced
olive oil spray
1 tsp olive oil
1 tsp ghee or unsalted butter
1/2 tsp dried roasted garlic
1/2 tsp dried basil
1/2 tsp dried thyme
pinch fennel seed crushed
salt and pepper
2 tbl chili powder may double
----------------- SOUP: ----------------
1 cup cut fresh green beans blanched and drained, or frozen
8 oz Jalapena (chipotle) Barbecue Sauce
8 oz V-8 vegetable juice
2 cup defatted low-sodium broth (chicken- or vegetable flavored)
1 tbl molasses
----------------- CILANTRO PESTO: ----------------
2 tbl toasted walnuts or hazelnuts
2 tbl cilantro
1/8 tsp olive oil
----------------- GARNISH: ----------------
2 x scallions with green tops diced
4 tbl chopped fresh cilantro
8 tsp nonfat plain yogurt
Instructions:
Instructions: Soak beans overnight. Drain and rinse well. Transfer beans to a heavy bottom stock pot. Add cold, filtered (low sodium; low calcium) water to cover an inch above the beans. Add lettuce leaf (optional). Bring to a boil. Reduce heat to a gentle, bubbling simmer and cook 30 minutes, skimming occasionally. Drain, rinse. Discard lettuce leaf, if using. The beans should be tender and pliable - like a fresh green bean.

Meanwhile, chop the vegetables.

Lightly spray a heavy soup pot. Add olive oil and heat to medium. Add ghee or butter and swirl to mix and coat the pan. Add the onion, carrot and celery. Stir to coat. Add herbs and seasonings and saute, stirring occasionally, until onion is soft (about 5 minutes).

Combine the cooked dried beans, green beans, and sauteed vegetables with the barbecue sauce, juice and broth. Grind together the walnuts and cilantro; add just enough olive oil to make a paste. Add that to the stew. Add more water if the beans are not covered (at least 1/2-inch) - so that everyone gets a 1 cup serving. Bring just to a boil; reduce heat to low simmer (little bubbles) and cooked for about 45 minutes. Adjust the seasonings, adding salt, pepper, more chili powder to taste.

Serve hot; garnish with chopped scallion and cilantro; a wedge of lime and a dollop of yogurt.

PRODUCT INGREDIENT LIST:
baby limas, black turtle, blackeyed peas, dark red kidney, garbanzos, great northern, green lentils, green split peas, large limas, light red kidney, navy, pink, pinto, red lentils, small red beans, small white beans, yellow split peas, pearl barley.

Description: "Key ingredient: a bottled chipotle or jalapeno barbecue sauce that you like"

Yield: 8 cups

NOTES : Heres a mixed bean stew or meatless chili that weve liked since we tried the bean soup at the Wilderness cafe. Although not a clone of that restaurant recipe, this stew captures the flavor and crunch of chipotle and vegetables. Reheats well. Cant eat just one serving. Serve with cornbread muffin. (Photo: www.home.earthlink.net/ kitpath 2001-11/06)

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