Alan C. Elms
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California Cole Slaw
Shepherd's Pie
Chicken/Bean/Barley Stew
Chili Mac
Sopa Seca
California Chili
Spaghetti Meatballs
Aunt Annie's PepperRelish
Letona's Chess Pie
Kentucky Bourbon Cake

Chicken, Black Bean, & Barley Stew

(Serves 4-5)

  • 1½ cups dried black beans
  • 4 chicken legs (thighs & drumsticks) or 3 lbs other parts
  • 1 onion, quartered
  • 2 celery ribs, chopped
  • 3 carrots, sliced into thin disks
  • ¾ cup barley
  • ½ tsp freshly ground black pepper
  • 1 tsp dry mustard
  • 1/3 tsp cayenne pepper
  • 1 tsp salt

  1. In a 4-quart (or larger) pot, cover beans with 2 inches water. Bring to a boil and cook 3 minutes. Remove from heat, cover, and let stand 1 hour.
  2. Return pot to medium heat. Add chicken, onion, carrots & celery. Cover with water. Bring to boil and simmer for 1 hour.
  3. Remove chicken from pot and let it cool. Add barley to pot. Season with pepper, mustard, and cayenne. Cook on medium-low heat for 30 minutes, until beans & barley are tender.
  4. Remove chicken from bones and shred into bite-sized pieces. Return chicken meat to pot. Add salt and heat through.

This is a very substantial main dish, especially good for cold winter evenings. I usually double the recipe; it freezes well. I've adapted a recipe from 365 Ways to Cook Chicken, by Cheryl Sedaker -- mainly by increasing the spices, beans and barley, and by adding the carrots. I think just about any stew should have carrots!

Alan Elms

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