White Bean and Barley Stew

White Bean and Barley Stew: loosely adapted from Bon Appetit

2 cups of white/navy beans, soaked overnight and drained

1 cup of whole hulled barley

water 

1 medium onion, peeled and finely chopped

2 medium carrots, finely chopped

5 whole Roma tomatoes 

3 cloves of garlic, finely minced

1 small bunch of kale, 1" from the end of stems chopped off, torn into large pieces

4 cups chicken stock

5 ounces maitake mushrooms, gently cleaned with a damp paper towel and roughly torn

olive oil and/or butter

salt + pepper, to taste

Add the soaked and drained white beans to a large pot. Add enough water to cover the beans by 2 inches. Bring the water to a rolling boil, lower the heat to low, and simmer until the beans are tender (anywhere from 1-2 hours).* Do not discard any of the water that hasn't been absorbed!

In a separate, large pot, bring 3 cups of water to a boil. Add the barley and cook until tender (1-1.5 hours).* Do not discard any of the water that hasn't been absorbed! 

Combine the barley with the beans. Set this pot aside and clean the other for the next step. 

Add 1-2 cups of water to your cleaned pot. Bring to a boil and add your whole tomatoes. Boil the tomatoes until the skins begin to blister and peel away. Drain the tomatoes, run them under cold water, and peel the skins. Roughly chop them. 

Heat 3 tablespoons of oil/butter in your cleaned pot until it begins to sizzle. Add your chopped onion and carrots, and cook until the onions are golden and the carrots have softened. Add your garlic and kale, and cook for 1-2 minutes. Add the tomatoes, chicken stock, white beans, barley, and any reserved liquids. Let this cook on medium-low heat for at least 30 minutes; the cooking time ultimately depends on how much you want to reduce the soup/stew (cook longer for a thicker stew). Season with salt and pepper to taste (be especially mindful if your chicken stock is salty to begin with). 

Just before serving, preheat a medium sized pan with 1 tablespoon oil/butter over high heat. When the oil/butter is sizzling, add your maitakes (don't overcrowd the pan - you can cook in batches, too). Cook until the mushrooms are browned and crisp on both sides. Season with salt and pepper to taste. Mix the mushrooms into the stew.  

*I like cooking the barley and beans (separately) in a slow cooker on high for 3-4 hours, 1-2 days ahead.