Beans and Barley

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 qts. soup stock (poultry bones)
  • ½ cup navy beans
  • 1 teaspoon salt
  • ½ cup pearl barley
  • teaspoon pepper
  • 1 qt. boiling water


Soak beans over night in cold water. Drain and cook in the boiling, salted water, let cook 1 hour or more, then add barley and cook until both are tender several hours more. As water evaporates add the soup stock strained, place in the oven season to taste and bake until soup has just been absorbed by the grains, not browned. Use Turkey, Goose or any other soup stock made from the scraps of left over meat and bones of poultry.