Radish Stew

A Central Texas Gardening Journal

Tuesday, May 26, 2009

Today I picked the last of the carrots and almost the last leeks. I used them in this Bean & Barley Stew. I have been picking beans every day. The beans used in this dish were collected over 3 days. 

Bean & Barley Stew

2 Cups Vegetable Broth (I used Organic Vegetarian Vegetable)
5 Cups water
Bring this to a boil and add:
1 Cup Pearled Barley
Reduce heat to Medium and continue to cook 20 Minutes

Dice the following and saute together for 10 Minutes:
3 Leeks (fresh picked today also)
5 Carrots
2 Ribs Celery (mine was store bought) 

Add sauteed vegetables to stew, then add the following
1 lb. Green Beans cut in 1 inch pieces (I have three types of beans; Yellow Wax, Italian, and Tenderhook)
1 1/2 Cups Pasta Sauce
15 fresh Basil leaves
20 fresh Oregano leaves

Reduce heat to low and continue cooking for a total of 1 hour

Reduce heat and continue to cook for a total of 


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