Chicken, Black Bean, & Barley Stew
- 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
- 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.
- Return pot to medium heat. Add chicken, onion, carrots & celery. Cover with water. Bring to boil and simmer for 1 hour.
- 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.
- 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!