Bacon Barley and Beans
So good! Simple to make and on a cold day this is deliciousness in a bowl!
You will need:
- 2 qts chicken stock
- 6 pieces of bacon cut into 1″ pieces
- 2 cups diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 6 garlic cloves diced
- 1 bay leaf
- 2 tbs olive oil
- 2 cans prepared Cannellini beans rinsed1 cup pearled barley
- Salt
- Pepper
Directions:
- In a large pot or Dutch Oven heat the olive oil then add the bacon and cook for 2-3 minutes just until it starts to lightly brown.
- Now add the the onion, carrot, celery, garlic and sauté for 2 minutes stirring constantly until they are tender. We do not want the bacon to become cooked and crispy.
- Now add all the stock, 1 tsp salt, 1 tsp pepper, bay leaf cover and simmer for 30 minutes.
- At the same time in a saucepan bring 4 cups of water to a boil and add the barley, stir and cook uncovered for 30 minutes.
- Now that the 30 minutes are up on the soup and the barley, strain and add the barley and the white beans to the soup.
- Cover and simmer for 20 minutes. Taste for salt n pepper adjust.
- Remove the lid stir and simmer for 10 more minutes.
- Serve with a drizzle of extra virgin olive oil. It’s perfect with some crusty Italian bread.
– Daniel Mancini
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