… in the pressure cooker
1 cup dried navy beans
olive oil
2 onions, chopped
handful garlic cloves, sliced
3 cups pearled barley
9 cups no-chicken stock
1 cup dry sherry
5 oz baby kale
5 oz spinach, arugula & herbs
Bring the beans and about 5 cups water and a drop or two of oil to pressure for 20 minutes. Quick release and drain. Sautee onions and garlic in olive oil a couple minutes. Then, add barley and saute for a minute or two. Add the stock, wine, and drained beans. Bring to pressure for 18 minutes. Quick release and stir in the greens. Cook until liquid is absorbed.
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