Cajun Barley Stew
Equipment
- skillet 12-inch
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.