White Bean

White Bean, Spinach, and Barley Stew


  • 1 cup uncooked pearl barley
  • 3 cups water
  • 1 teaspoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 3/4 cup small fresh mushrooms
  • 1 cup chopped yellow bell pepper
  • 2 tablespoons white wine
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained
  • 2 cups fresh spinach
  • 1 pinch red pepper flakes


  1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
  4. Nutritional Information
    White Bean, Spinach, and Barley Stew
    Servings Per Recipe: 6
    Amount Per Serving
    Calories: 256
  5. Total Fat: 1.7g
  6. Cholesterol: 0mg
  7. Sodium: 127mg
  8. Total Carbs: 51.3g
  9. Dietary Fiber: 9g
  10. Protein: 9.4g



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