Sweet & Sour Barley-Bean Stew
Sweet & Sour Barley-Bean Stew is a main course that serves 4. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 383 calories, 14g of protein, and 3g of fat per serving. For $1.38 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, pepper, lemon juice, and a few other things to make it today. 19 people have made this recipe and would make it again. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is awesome. If you like this recipe, you might also like recipes such as Beef, Bean and Barley Stew, Barley and Cannellini Bean Stew, and Slow Cooker Bean and Barley Stew.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
4 tablespoons finely chopped fresh basil, divided, plus whole leaves for garnish
1 15-ounce can cannellini beans, rinsed
1 15-ounce can crushed tomatoes
1 large eggplant, cut into 1-inch cubes
1 clove garlic, minced
3 tablespoons mild honey
1 tablespoon kosher salt
1/4 cup lemon juice
2 teaspoons extra-virgin olive oil
1 onion, slivered
2/3 cup pearl barley
Freshly ground pepper, to taste
Equipment:
sauce pan
colander
frying pan
Cooking instruction summary:
Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and saut until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.
Step by step:
1. Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes.
2. Drain and rinse under cold water.Meanwhile, place eggplant in a large colander and sprinkle with salt.
3. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add onion and garlic and saut until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil.
6. Serve hot, garnished with whole basil leaves.
Nutrition Information:
covered percent of daily need
