Spicy Chili Crisp White Bean and Barley Stew with Kale and Eggs
A spicy thick and comforting bean and barley stew with kale and eggs.
Foto: I Am a Food Blog — Stephanie
Ingredients
4 servings
- 1 tbsp neutral oil
- 2 clovs garlic (minced)
- 1/2 onion (diced)
- 2 -3 tbsp chili crisp (or spicy hot sauce of choice)
- 1 can white beans (15 ounces)
- 2 cups vegetable or chicken broth
- 1 cup cooked pearl barley (if desired)
- 2 -3 stems kale (stemmed and ripped into bite sized pieces)
- 1 cup cilantro (roughly chopped)
- salt and freshly ground pepper
- eggs (if desired)
Steps
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In a pot, over medium high heat, heat up the oil until hot and shimmery. Add the garlic and onion and cook, stirring occasionally, until soft and lightly golden, 3-4 minutes.
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Stir in the chili crisp and beans. Cook, until the beans start to break down a bit and are coated with the red oil. Use the back of a wooden spoon or spatula to break down a few beans to help thicken the stew.
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Add the broth and cooked barley if using, and bring to a simmer. Cook, stirring occasionally, until desired thickness is reached, 15-20 minutes.
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Stir in the torn pieces of kale and cook until just wilted. Taste and season with salt and pepper.
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Serve with chopped cilantro and eggs, if desired.
Source: I Am a Food Blog
by Stephanie
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