I usually make a large pot of bean stew early in the week to serve as lunch for the work week. To keep it interesting I rotate through cajun red beans and rice, black bean soup, lentil soup, and hearty split pea soup. I love the bean/legume pressure cooker recipes at DadCooksDinner.com. The recipes are both simple and full of flavor.
The soupy texture week over week has become a bit too familiar, however, so to change things up this week, and to use the rest of my pearl barley, I went for a legume mashup with less liquid. Combined with the barley, this resulted in a complete protein rich meal! It turned out wonderful–I couldn’t have expected better. This dish was made in the convenience of an electric pressure cooker.
1 cup chickpea / garbanzo beans (soaked)
1 cup northern beans (soaked)
1 cup pearl barley
1 carrot (diced)
1 celery stalk (diced)
1 onion (chopped)
3 garlic cloves (minced)
1 tsp basil
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
5 cups water
- Heat 1Tbsp of olive oil in the pressure cooker (sauté setting). Toss in onions, carrots, and celery and sauté for 3 minutes, then throw in the garlic and sauté another minute.
- Add spices (basil, thyme, salt, pepper) and mix in.
- Add the chickpeas, northern beans, and pearl barley.
- Pour in water.
- Pressure cook on high for 30 minutes. Natural release (15 minutes).
Bonus: serve with roasted cauliflower