Spicy Chili Crisp White Bean and Barley Stew with Kale and Eggs
A spicy thick and comforting bean and barley stew with kale and eggs.
Ingredients
- 1 tbsp neutral oil
- 2 clovs garlic minced
- 1/2 onion diced
- 2-3 tbsp chili crisp or spicy hot sauce of choice
- 1 can white beans 15 ounces
- 2 cups vegetable or chicken broth
- 1 cup cooked pearl barley if desired
- 2-3 stems kale stemmed and ripped into bite sized pieces
- 1 cup cilantro roughly chopped
- salt and freshly ground pepper
- eggs if desired
Instructions
- In a pot, over medium high heat, heat up the oil until hot and shimmery. Add the garlic and onion and cook, stirring occasionally, until soft and lightly golden, 3-4 minutes.
- Stir in the chili crisp and beans. Cook, until the beans start to break down a bit and are coated with the red oil. Use the back of a wooden spoon or spatula to break down a few beans to help thicken the stew.
- Add the broth and cooked barley if using, and bring to a simmer. Cook, stirring occasionally, until desired thickness is reached, 15-20 minutes.
- Stir in the torn pieces of kale and cook until just wilted. Taste and season with salt and pepper.
- Serve with chopped cilantro and eggs, if desired.