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Spicy Chili Crisp White Bean and Barley Stew with Kale and Eggs | www.iamafoodblog.com
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5 from 4 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: american
Cuisine: American
Keyword: soup


  • 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


  • 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.