Ingredients
- 2 tablespoons oil (vegetable oil)
- 2 yellow onions, finely chopped
- 12 cups water
- 2 chicken bouillon cubes
- 500 to 750 mL gourgane beans (2-3 cups shelled, or broad beans)
- 200 grams salt pork (7 ounces, cut in large pieces)
- 1 tablespoon dried savory
- Freshly ground pepper
- 75 ml dry barley (1/3 cup dry pearl barley, carefully rinsed)
- 1/2 cup coarsely chopped celery
- 1/2 cup coarsely chopped carrots
- 1/2 cup yellow string beans (cut in 1/2 inch, 1 cm pieces)
- Flat-leaf parsley, finely chopped (fresh)
- Green onion, finely chopped
How to Make
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Step 1: In a large saucepan, heat oil over medium heat and cook onions just until tender but not browned, 2 to 3 minutes. Add water and stock cubes and bring to a boil. Add gourgane beans, salt pork, savory, and pepper. Reduce heat to low and simmer, uncovered, for 1 hour.
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Step 2: Add barley and simmer for another 30 minutes. Add celery and carrots and continue simmering for 25 minutes. Add string beans and cook for 5 minutes.
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Step 3: Check seasoning, adding salt and pepper to taste. Serve sprinkled with parsley and green onions.
We hope you enjoy this recipe!
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