Ričet (Barley and Bean Stew)
The Quirky Foodster Team
Ingredients
- Pearl barley — 200 g (1 cup)
- Dried borlotti beans, soaked overnight — 200 g (1 cup)
- Smoked pork ribs or smoked bacon, cubed — 200 g (7 oz)
- Onion, finely chopped — 1
- Carrots, diced — 2
- Celery, diced — 1 stalk
- Garlic, minced — 2 cloves
- Bay leaf — 1
- Water or light stock — 1.5 L (6 cups)
- Sunflower oil — 2 tbsp
- Sweet paprika — 1 tsp
- Salt and black pepper, — to taste
Method
- Drain the soaked beans and rinse well.
- Heat the oil in a large pot and sauté the onion, carrot and celery for 5 minutes until softened.
- Add the smoked pork and garlic, and cook for a further 3 minutes.
- Stir in the paprika, then add the barley, drained beans, bay leaf and water or stock.
- Bring to a boil, then reduce to a gentle simmer, partially covered, for about 1 hour
- 15 minutes, stirring occasionally, until the barley and beans are tender and the stew has thickened.
- Season with salt and pepper to taste and remove the bay leaf before serving.
Introduction: Ričet is a thick barley and bean stew found across Slovenia, closely related to dishes eaten throughout the wider Alpine and Balkan region.
Cultural Background: Ričet is a thick barley and bean stew found across Slovenia, closely related to dishes eaten throughout the wider Alpine and Balkan region. Built around pearl barley, dried beans and smoked pork, it was a practical, filling lunch designed to stretch pantry staples through the cold months, and remains a beloved school-canteen and home-kitchen classic today.
Tips: Stir occasionally toward the end of cooking, as barley can catch on the bottom of the pot. If the stew becomes too thick, loosen it with a little extra hot water or stock.
Variations: Add a smoked pork hock instead of ribs for a richer, more gelatinous broth. For a lighter version, replace the pork with smoked tofu or extra root vegetables. Vegetarian / Vegan Note Omit the smoked pork and use vegetable stock with a little smoked paprika for a fully vegetarian and vegan version.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat on the stovetop over low heat, stirring and adding a splash of water to loosen the stew. Nutrition (Approx. per Serving) Approx. 340 kcal, 18 g protein, 9 g fat, 46 g carbohydrate per serving.
FAQs:
Q: Do I need to soak the beans?
A: Yes, soaking dried beans overnight shortens cooking time and improves texture.
Q: Can I use canned beans?
A: Yes — add drained canned beans in the last 20 minutes of cooking instead of dried, soaked beans.
- Pearl barley — 200 g (1 cup)
- Dried borlotti beans, soaked overnight — 200 g (1 cup)
- Smoked pork ribs or smoked bacon, cubed — 200 g (7 oz)
- Onion, finely chopped — 1
- Carrots, diced — 2
- Celery, diced — 1 stalk
- Garlic, minced — 2 cloves
- Bay leaf — 1
- Water or light stock — 1.5 L (6 cups)
- Sunflower oil — 2 tbsp
- Sweet paprika — 1 tsp
- Salt and black pepper, — to taste
Please log in to leave a comment.