Heirloom Bean Stew with Barley & Green Harissa

We buy a blend of unusual heirloom beans that includes tongue of fire, scarlet runner, trout, and orca beans. I love the stunning colors and patterns of the dried beans, and they taste amazing when cooked together in a stew like this one. The barley in this recipe is cooked like a risotto. The texture becomes very creamy, without adding butter or cream. I prefer to use water rather than vegetable stock here as it lets the nutty character of the grain shine through.