Bean and Barley Vegetable Stew

by JL goes Vegan: Food & Fitness with a side of Kale

Serves 6 -8

Instructions

Heat oil (or water or vegetable broth) in an uncovered pressure cooker. Saute shallots, celery and jalapeno for a few minutes. Add mushrooms, tomato, green beans, bay leaf, spices, broth, water, beans, and barley. Cover the pressure cooker and bring to pressure. Cook at pressure for 20 – 22 minutes. Release pressure naturally. Once pressure has released, remove the lid, away from you, and add lemon juice, cardamom and salt. Simmer for 5 – 10 minutes, uncovered.

I love adding lemon juice to my beans before adding salt. You all know I love my oil and salt but I really do try to enjoy them in moderation. Adding lemon or lime juice to my bean dishes adds a flavor dimension that curbs my desire for salt. Anyone else find that to be true?

I’m packing this stew for lunch today – I’ll serve it hot, over a bed of a raw baby spinach.

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