Cajun Barley Stew

Portions:4
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Equipment

Ingredients

  • 2 teaspoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 1 medium stalk celery chopped (1⁄2 cup)
  • 1 ⁄2 cup uncooked quick-cooking barley
  • 5 cups tomato juice
  • 1 to 2 teaspoons Cajun or Creole seasoning
  • 2 cans 15.5 oz each great northern or navy beans, drained, rinsed
  • 1 ⁄4 cup chopped fresh parsley

Instructions

  • In 12-inch skillet, heat oil over medium-high heat.
  • Add onion and celery; cook, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except parsley.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer about 20 minutes or until barley is tender.
  • Stir in parsley.

Notes / Tips / Wine Advice:

Quick-cooking barley is a super time-saver—it cooks in less than half the time of regular barley. If Cajun or Creole seasoning isn’t available, use 2 teaspoons chili powder, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
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Course Stew
Diets Vegetarian