Grains and Beans
Published March 17, 2015
Andrew Scrivani for The New York Times
- Total Time
- 1½ to 2 hours
- Rating
- Comments
- Read comments
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Ingredients
1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
½ teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 ½ cups (two 15-ounce cans) cooked red kidney beans, drained
¼ teaspoon black pepper
¼ teaspoon grated nutmeg
Hot sauce, for serving
Nutritional analysis per serving (6 servings)
117 grams carbs; 24 milligrams cholesterol; 758 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 26 grams fiber; 692 milligrams sodium; 43 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
- Step 2
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
- Step 3
Add onion, pepper, celery and ½ teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
- Step 4
Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
- Step 5
Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.
Private Notes
Comments
So good! This is now my partner's favorite dish. We made it considerably easier by putting dried kidney beans and farro in the slow cooker in the morning; all we had to do in the evening was cook up the veggies and bacon and combine.
Made this with farro and great northerns. Would work with any combo of beans and grains. Excellent!
Very good. I don't eat bacon so I cooked the vegetables in chicken fat. I threw in some small cubes of roasted butternut squash at the end, and topped it with a fried egg.
Used candied jalapeño Bbq sauce instead of hot sauce. Went great with the bacon and beans!
I used rye berries and farro, pressure cooked small red beans, added a lot more seasoning including a pinch of cayenne and added chopped collards to the mix. This turned out really delicious!
Delicious & great to have on hand for leftovers. Do not underestimate cooking time for all steps! Skipped bacon and just cooked in bacon fat.