Kidney Bean Barley And Sweet Potato Stew Recipes

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

KIDNEY BEAN AND SWEET POTATO STEW

Steps:

• In a large pot, heat the oil over medium heat.
• Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
• Add the garlic and cook 1 minute; stir occasionally.
• Add the flour; cook for 1 minute, stirring constantly.
• Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
• Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
• Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
• Throw out the bay leaves.
• Add the beans, cover and simmer for 10 more minutes.

KIDNEY BEAN, BARLEY, AND SWEET POTATO STEW

Steps:

• In a large pot, boil the broth.
• Stir in the barley.
• Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
• Add the remaining ingredients except the fresh sage (if using dry sage add)
• Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
• Stir in fresh sage, simmer for 5 minutes.

KIDNEY BEAN AND BARLEY CHILI

Steps:

• Heat the oil in a dutch oven or a large pot until hot over medium heat. Add the garlic, stirring constantly, and cook the garlic until browned. Stir in the onion and celery, and cook for about 3 minutes until the onions become softened. Stir in the carrots and mushrooms, and cook for about 5 minutes, until the vegetables become tender and the moisture from the mushrooms has been evaporated. Add the chili powder, cumin, oregano leaves and red chili pepper, and mix until well combined. Cook for another 5 to 8 minutes until most of the liquid is evaporated, the vegetables start to be browned, and the bottom of the pot start to appear brown spots. Pour in the salsa and tomato sauce, stirring well, and bring to a boil. Lower the heat to medium-low or low and simmer for about 10 minutes, stirring often. Stir in the barley and beans, and simmer for another 10 to 15 minutes, until heated through. Season with salt, black pepper and cider vinegar. Serve hot.