This hearty bean stew lands somewhere between a soup and a side dish—comforting, rustic, and full of flavor. It’s easily adaptable: add more broth for a soupier bowl, or cook it down to enjoy with crusty bread as a hearty main course.
INGREDIENTS:
3 cups cooked cranberry beans
2 cups diced carrots
1/2 bunch collards, stems removed, leaves shredded
1/2 onion, diced
1/2 bunch scallions (whites and greens separated), sliced
2 tomatoes, peeled and diced
1 clove garlic, minced
1/4 cup quick-cooking barley (optional)
3–4 cups vegetable stock
1 teaspoon each fresh oregano and parsley
1/2 teaspoon thyme
Salt and pepper to taste
Olive oil
Optional: 2 cups cooked diced potatoes
Toasted country bread for serving
Romano cheese to pass
METHOD:
Heat oil in a large pan. Sauté carrots until golden, then remove.
Cook onion until translucent, then add scallion whites, garlic, and tomatoes. Season, stir in half the herbs, and cook until tomatoes break down. Add barley (if using).
Pour in stock, add collards, and simmer 10 minutes.
Return carrots and beans (and potatoes if using). Simmer 10 minutes more, stirring gently until vegetables are tender and flavors meld.
Adjust seasoning. Serve over toasted bread with a drizzle of olive oil, scallion greens, and cheese, if desired.
CHEF’S NOTE: Instant barley cooks quickly and lightly thickens the broth. With beans, barley, and a sprinkle of cheese, this stew offers a complete, satisfying protein.
YIELD: Serves 4
