Braised Vegetables with Beans and Barley

Name: Braised Vegetables with Beans and Barley
Cook time: 3 h
Total time: 3 h
Ingredients: ¼ cup chopped fresh sage, basil, or marjoram; 1½ cups cooked cannellini beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15-ounce) can beans, rinsed and drained; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup thawed frozen green peas; 1 cup cherry tomatoes, halved; ¼ cup chopped fresh sage, basil, or marjoram; ¼ cup chopped fresh sage, basil, or marjoram; 1 celery rib, thinly sliced; 1 small red bell pepper, seeded and chopped; 2 garlic cloves, minced; 1 large carrot, thinly sliced; ½ cup uncooked pearl barley; 1 cup vegetable broth; 1 medium-size zucchini, chopped; 1 small fennel bulb, thinly sliced crosswise; 2 teaspoons olive oil (optional); 1 medium-size onion, minced

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Barley is added to this simple vegetable braise to unify the other ingredients and give it a more substantial and homey feel. It also helps absorb the natural juices (and flavor) exuded by the vegetables as they cook.

Ingredients

2 teaspoons olive oil (optional)
1 medium-size onion, minced
2 garlic cloves, mince

Side dish
Vegan

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave- safe bowl with a little water, cover, and microwave for 2 minutes.