RičetBarley and Bean Stew

Name: Ričet (Barley and Bean Stew)
Prep time: 8 h 20 min
Cook time: 2 h
Total time: 10 h 20 min
Yield: 4
Cuisine: Slovenia
Ingredients: 180 g Pearl Barley (rinsed); 220 g White Bean (soaked overnight and drained); 140 g Carrot (diced); 90 g Celery (diced); 90 g Parsley Root (diced); 160 g Onion (finely chopped); 10 g Garlic (crushed); 220 g Smoked Sausage (sliced); 2 pcs Bay Leaf; 2 g Black Pepper; 10 g Salt; 1200 ml Meat Stock; 500 ml Water; 25 g Pork Lard

A Slovenian barley-and-bean stew with root vegetables and smoked sausage.

Prep

8h 20m

Cook

Serves

Estimated

Nutrition

Per serving

565kcal

Calories

28g

Protein

25g

Fat

64g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

180g
Pearl Barley (rinsed)
220g
White Bean (soaked overnight and drained)
140g
Carrot (diced)
90g
Celery (diced)
90g
Parsley Root (diced)
160g
Onion (finely chopped)
10g
Garlic (crushed)
220g
Smoked Sausage (sliced)
2pcs
Bay Leaf
2g
Black Pepper
10g
Salt
1.2l
Meat Stock
500ml
Water
25g
Pork Lard

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the pork lard in a large pot over medium heat.
02
Add the onion and cook until softened, then stir in the garlic.
03
Add the carrot, celery, and parsley root, and cook until the vegetables begin to soften.
04
Stir in the smoked sausage, then add the white beans, pearl barley, meat stock, water, and bay leaves.
05
Bring the stew to a gentle boil, then reduce the heat and simmer partially covered until the white beans are tender, the pearl barley is soft, and the broth has thickened.
06
Season with the salt and black pepper, remove the bay leaves, and serve hot.

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