I had a bit of barley and a few black-eyed peas in the pantry that I didn’t want to go to waste. So I picked up some kale and carrots, and put together this hearty, warming stew.
When I made up this recipe on the fly, I thought it would be good, but kind of plain, similar to Hoppin’ John. I didn’t anticipate how amazing the chewy texture of the barley was with the creamy black-eyed peas. It’s really a killer combination, and it makes me wonder why I don’t eat barley much more often. I used Umbrian barley, and I think it was especially good. But any pearled barley will be fine here.
Black-eyed peas and barley are nutritious on their own, but the addition of kale makes this dish into a nutritional superstar. You really can’t pack much more fiber and vitamins into one bowl.
I can’t think of anything more satisfying and comforting for a chilly night. Or lunch at your desk, for that matter.
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 carrot, chopped
1 bunch kale, stemmed and chopped (about 4 cups, packed)
1 cup pearled barley
1 cup dried black eyed peas, rinsed
4 cups vegetable stock
14-ounce can diced tomatoes, preferably small dice (I used Bionaturae)
4 cups water
½ teaspoon freshly ground black pepper
Salt, to taste
Heat the olive oil in a medium pot. Sauté the garlic, onion and carrot for 10 minutes. Add the kale and sauté another 5 minutes. Add the remaining ingredients, except salt. Bring to a boil, then reduce heat and simmer, partially covered, until the black-eyed peas and barley are both tender, about 1 hour. Season with salt to taste (it may not be necessary if your stock was salted.)
Serves 4
This looks delicious, Cathy! I love how hearty it is with the barley.
I still haven’t started making soups this year
Bangalore is getting cold enough for it though… Have never really used barley but it looks delicious!
It really does sound delicious!
Toasting the barley before adding it in might be nice……….
Have you tried making this in a slow cooker (crock pot) and if so, do you have any suggestions or changes to the recipe?
Hi Dr. Smiley (such a great name!) Unfortunately I have no actual experience with slow cookers. However, from what I’ve read, you should probably cook it for 7 hours on low heat. The liquid should be reduced somewhat as there is little evaporation, but it’s hard to say how much. I would probably start by reducing the water and stock by 1 cup each. The worst that can happen is that you’ll have a soup instead of a thick stew. It will still be delicious!
This looks so hearty and warm! Yum!
Love barley! Just recieved my first case of veggie stock from the Co-op. perfect timing! It’s cold and windy here today too. Yummy!
I think this is delicious. Luckily it makes a lot so there was enough for lunch and another dinner. This is a very filling meal and just perfect for a cold day. I added some hot sauce to make it a little spicy. Keep up the great recipes Cathy.
Ann, you’re the best. Keep on testing my recipes for me!
Holy Cow! I cant believe I found you! I have been vegetarian with my daughter for 4 years and have wasted so much money on cookbooks that disappoint. FINALLY someone who understands a former meat lover/eaters dilemma on taste!!!
THANK YOU, THANK YOU, THANK YOU !!!
Christa, this comment means SO much to me. Thank you!
Hi,
I just tried making this and the beans never softened??? I’ve cooked it for hours now, any suggestions?
I’ve had that problem with other beans, and it’s due to the beans being old. It happens, and it’s very frustrating. I generally find that there’s no need to soak black eyed peas, and they cook up fine. You must have gotten a really old batch.
My wife SWORE she would not care for a vegetarian stew. Well, I made this and it was such a hit, it has become a regular on the menu. I also cut in some sliced radish (I prefer daikon) – it adds something extraordinary. Especially good on a dreary raining/drizzling day.
Thanks, Phil. When do you add the daikon? I haven’t cooked with it much. Sounds like aninteresting idea!