CANNELLINI BEAN AND SAUSAGE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
- In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
- While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
- Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.
SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
BEAN AND BARLEY STEW
Make and share this Bean and Barley Stew recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
- Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
- In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
- Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
- Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
- Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
- Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
- Season with ground black pepper and serve.
Nutrition Facts : Calories 316.7, Fat 7.8, SaturatedFat 1.2, Sodium 663.4, Carbohydrate 59.4, Fiber 10.6, Sugar 3.5, Protein 12.8
BARLEY AND CANNELLINI BEAN STEW
This is a great stew for cold winter nights! Serve with warm whole grain rolls or grilled cheese sandwiches. Caution: it does make a lot, but freezes well. It can be reheated directly from the freezer in the microwave. Just heat for 2 minutes at a time, stirring between each until it is as hot as you'd like it.
Provided by dicentra
Categories Stew
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Sauté the garlic and onion in the oil in a large soup pot.
- Cook for several minutes, and then add the tomatoes, vegetable broth, water, beans and oregano.
- Bring to a boil, add the barley, then reduce heat and simmer for 25 minutes or until the barley is almost cooked.
- Add the broccoli, carrots, salt and pepper. Simmer for an additional 15 minutes, or until the veggies are just tender.
- Serve immediately.
Nutrition Facts : Calories 215.2, Fat 4.3, SaturatedFat 0.6, Sodium 240, Carbohydrate 37.7, Fiber 9.2, Sugar 5.9, Protein 9.2
LAMB, BARLEY AND WHITE BEAN STEW
Make and share this Lamb, Barley and White Bean Stew recipe from Food.com.
Provided by Flora Underwood
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pick over and discard any damaged beans or stones.
- Rinse the beans.
- Place in a bowl, add plenty of water to cover and soak for about 3 hours.
- Drain and set aside.
- Coat the lamb cubes with the flour, shaking off any excess.
- In a large heavy pan.
- over medium-high heat, warm the olive oil.
- Add the lamb and brown well on all sides, 10-15 minutes.
- Add the rosemary, thyme, bay leaves, garlic, beans and stock.
- Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
- Meanwhile, bring a saucepan three-fourths full of water to a boil.
- Add the pearl onions and simmer for 45 seconds.
- Drain, cool and using s knife, peel of the skins.
- Add the onions, carrots and barley to the stew and simmer for 30 minutes longer.
- Add the potatoes and simmer until the potatoes are tender, 30 minutes longer.
- Add the peas and simmer for 5 minutes longer.
- Season to taste with salt and pepper.
- Ladle into individual bowls and serve immediately.
Nutrition Facts : Calories 980.3, Fat 26.7, SaturatedFat 7.1, Cholesterol 183.6, Sodium 311.4, Carbohydrate 112, Fiber 22.6, Sugar 18.7, Protein 73.8
TOMATO AND CANNELLINI BEAN STEW
This is great with potatoes; baked, fried, chipped, mashed etc or rice steamed or boiled. I simply used what was on hand (and what my daughter's anti-candida diet allows!) but you can certainly add some oregano (I will be next time) or spices such as cayenne pepper and chili. Prep time does not incl. soaking time for the beans
Provided by Jacquie in Brisbane
Categories Stew
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil (enough to cover the bottom of a lg pan) over a moderate heat and sauté onion for a few minutes.
- Add celery and lettuce and sauté for about 5 minutes, then add garlic and basil, and cook for a few more minutes.
- Add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup).
- Bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally.
- Stir in the frozen corn and cook for a few more minutes.
Nutrition Facts : Calories 120, Fat 0.8, SaturatedFat 0.2, Sodium 28.5, Carbohydrate 25.1, Fiber 6.2, Sugar 8.2, Protein 6.3
BARLEY BEAN STEW
Enjoy this barley and bean stew - a flavorful dinner ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
- Stir in remaining ingredients except parsley. Heat to boiling; reduce heat to medium. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
- Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.
Nutrition Facts : Calories 260, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 13 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg
CANNELLINI-BEAN AND GREENS STEW
Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
- Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.
VEGETABLE, BEAN, AND BARLEY STEW
Steps:
- Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
- Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
- Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
- Slow-Cooker Method
- Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
- nutrition information
- (Per Serving)
- Calories: 244
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 51g
- Fiber: 10g
- Sugars: 16g
- Protein: 11g
- Dietary Exchanges
- 2 1/2 Starch
- 3 Vegetable
CANNELLINI BEAN STEW
Tuscan-inspired soups often seem to be overladen with ingredients, leaving them rather expensive and time consuming to make. In spite of the simplicity of this recipe, I don't find anything lacking. It has an excellent flavor and I can make it many times a year because it's so fast and inexpensive. Serve with crusty bread and a salad.
Provided by Eat Your Vegetables
Categories Clear Soup
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, bring the beans, broth, garlic, bay leaf, and carrots to a boil. Cover, reduce heat, and simmer for 15 minutes.
- Remove and discard the bay leaf. Add he spinach, salt and pepper, and stir for 1 minute.
- Spoon the stew into bowls. Drizzle with the oil. If desired, add either some of vinegar or Parmesan.
Nutrition Facts : Calories 290.5, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 488.5, Carbohydrate 46.1, Fiber 11.2, Sugar 4.3, Protein 15.7
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
More about "barley and cannellini bean stew food"
BEEF AND BARLEY STEW RECIPE - DAMN DELICIOUS
From damndelicious.net
BARLEY STEW RECIPE WITH CARAMELIZED ONIONS, WHITE …
From cookincanuck.com
BARLEY AND CANNELLINI BEAN SOUP - SUGARLOVESPICES
From sugarlovespices.com
Reviews 9Servings 4Cuisine VeganCategory Soup
VEGETABLE, BARLEY AND BEAN STEW {VEGAN} - CHOCOLATE SLOPES®
From chocolateslopes.com
TUSCAN BEAN AND BARLEY STEW WITH KALE – SKINNY SPATULA
From skinnyspatula.com
BARLEY AND CANNELLINI BEAN STEW - DAIRY FREE RECIPES
From fooddiez.com
CANNELLINI BEAN STEW RECIPE | MYRECIPES
From myrecipes.com
BARLEY AND CANNELLINI BEAN STEW - CHAMPSDIET.COM
STEWED CANNELLINI BEANS WITH CHILES AND THYME - BON APPéTIT
From bonappetit.com
CANNELLINI BEAN AND MEATBALL STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
WRAP OF THE DAY RECIPE BARLEY AND CANNELLINI BEAN STEW
From webetutorial.com
BARLEY CANNELLINI BEAN STEW WITH BROCCOLI AND TOMATOES RECIPE
From cookeatshare.com
RECIPE: ITALIAN CANNELLINI, CHARD AND BARLEY SOUP - MONTANA …
From mtpr.org
BARLEY AND BEAN VEGETABLE STEW | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
SWISS CHARD, CANNELLINI BEAN AND BARLEY STEW - DALLAS NEWS
From dallasnews.com
BARLEY CANNELLINI BEAN STEW WITH BROCCOLI AND TOMATOES RECIPE
From eatyourbooks.com
TUSCAN BEAN STEW RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ITALIAN-STYLE BARLEY AND CANNELLINI BEAN SOUP
From ontariobeans.on.ca
SEA BASS WITH CANNELLINI BEAN STEW | FEASTING AT HOME
From feastingathome.com
SLOW-COOKER BEEF STEW WITH CANNELLINI BEANS RECIPE - EATINGWELL
From eatingwell.com
SPICY SPINACH AND CANNELLINI BEAN STEW - RECIPES OF MY ART
From recipesofmyart.com
ARUGULA CANNELLINI BEAN BARLEY WITH ALMONDS | LAST INGREDIENT
From lastingredient.com
PARSNIP, BARLEY, AND WHITE BEAN STEW
From juniper-juice.co.uk
BEEF, BEAN AND BARLEY STEW - RECIPE | COOKS.COM
From cooks.com
MEDITERRANEAN BEAN AND BARLEY STEW - THESTATENISLANDFAMILY.COM
From thestatenislandfamily.com
CANNELLINI BEAN STEW RECIPE | DR. MCDOUGALL
From drmcdougall.com
TUSCAN CANNELLINI BEAN STEW WITH KALE AND SORGHUM
From feastingathome.com
17 CANNELLINI BEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH
From lovethesecretingredient.net
BARLEY AND CANNELLINI BEAN STEW RECIPE - FOOD.COM
From pinterest.co.uk
CANNELLINI BEAN AND BARLEY SOUP RECIPE FROM FEEL GOOD FOOD BY …
From cooked.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love