Spicy Chili Crisp White Bean and Barley Stew with Kale and Eggs · i am a food blog
Time is starting to warm up a bit, but there is still a cold in the air, which means the soup! I am always on the ground for a large bowl of soup and it is even better if there are things that keep it. Jam eggs, crunchy onions, fresh herbs … Sometimes I think the reason why I like soup so much is that it is just a barely veiled love for the garnishes that go on a soupy vehicle.
However, this vehicle is legitimate. It is more a consistency of stew, with creamy white beans (from a box, because I am a question of ease) to constitute the majority of it and the soft pearl barley which helps it with a large generous lifting. I borrowed the crushing of beans to thicken the soup with viral internet stew of Alison Roman. It is roughly a vision of this stew but with additional pearl barley and spicy chili. The pearl barley adds a beautiful chewing and spicy chili gives it a spicy and super intense umami that will make you want to eat more. It is a beauty, with its ruby redness, its dark green kale and its Jammy egg. Can you say that I like this stew?! It is perfect for these days that you do vegetarian but that you always want to feel a little mean.
If you don’t have a pearl barley, do not hesitate to leave it aside. I had dragged into the refrigerator and as I like barley soups, I threw it to add part of this barley storm of signature pearl.
What really makes this stew is chili crisp. If you don’t have one or do not want to do chili oil, you can use any other type of aroma you like. A spoon or two of miso or pesto would be delicious and even if you were going with a vegetable broth, you would get the sweetness of the onions and the creamy beans. Go wild! The soup is your blank slate and you can completely be creative.
Spicy chili and crisp barley stew with kale and eggs
A spicy and comforting stew of beans and barley with kale and eggs.
- 1 tablespoon neutral oil
- 2 pebbles garlic ax
- 1/2 onion diced
- 2-3 tablespoon crisp chili or spicy spicy sauce of choice
- 1 can white beans 15 ounces
- 2 cups vegetable or chicken broth
- 1 cup cooked pearl barley If you wish
- 2-3 stems kale stem and torn into pieces of the size of a bite
- 1 cup coriander roughly
- Salt and freshly ground pepper
- eggs If you wish
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In a pot, over medium-high heat, heat the oil until hot and shimmering. Add the garlic and onion and cook, stirring from time to time, until they are soft and slightly golden, 3-4 minutes.
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Incorporate crisp chili and beans. Cook until beans start to break down a little and are coated with red oil. Use the back of a wooden spatula or spatula to break down some beans to help thicken the stew.
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Add the bouillon and the cooked barley if you use, and bring to the sparkle. Cook, stirring from time to time, until the desired thickness is reached, 15-20 minutes.
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Stir in the torn and cook pieces of kale and cook until it is just withered. Taste and season with salt and pepper.
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Serve with chopped coriander and eggs, if you wish.
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