Ingredients
- 7 ounces great northern beans, dried (1 cup)
- 4 ounces barley, dried, hull-less whole grain (1/2cup)
- 6 cups vegetable broth
- 2 pounds yellow potatoes, peeled and cut into 1/2 inch chunks (2)
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 celery stalks, thinly sliced
- 1 carrot, peeled, coarsely chopped
- 2 teaspoons garlic, smashed
- 1 teaspoon dried basil
- 1/2 teaspoon sage, ground
- 1 rosemary sprig fresh (4-inch)
- 1 bay leaf
- 1/2 cup Italian flat-leaf parsley leaves, fresh, loosely packed, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 ounces pepperoni, chunked
How to Make
-
Step 1: Soak the beans and barley in a large bowl of water at room temperature overnight.
-
Step 2: Drain and rinse well.
-
Step 3: In Dutch oven, sauté the onion, celery, garlic, basil, and sage in 1 tablespoon olive oil until the onion is translucent but not browned, season lightly.
-
Step 4: Then add to the other ingredients before cooking.
-
Step 5: Put the beans and barley in the Dutch oven with the veggies.
-
Step 6: Add the broth, potatoes, carrot, rosemary, pepperoni and bay leaf.
-
Step 7: Set over high heat and bring to boil, stirring occasionally.
-
Step 8: Reduce to low heat, cover, and simmer slowly until the beans and barley are tender, about 1 hour.
-
Step 9: Discard the rosemary sprig and bay leaf.
-
Step 10: Stir in the parsley, oil, salt, and pepper to taste before serving.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.