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Categories:
olive oil onion garlic tarragon black pepper water beets pearl barley tamari black soybeans balsamic vinegar dill extra-virgin olive oil tarragon salt Bread
Viewed: 65 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped (about 2 cups)
- 3 cloves garlic
- 2 teaspoons dried tarragon
- A few dashes fresh black pepper
- 8 cups water
- 4 medium-sized beets, peeled, cut in half, sliced 1/4-inch thick (about 4 cups)
- 3/4 cup pearl barley
- 1/4 cup tamari
- 1 (15 ounce) can black soybeans, rinsed and drained (about 2 cups)
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon salt
- 4 slices from pumpernickel bread, cut into 1/4-inch dice
Method
- In a stockpot over medium heat, saute the onion in the olive oil for 5 minutes.
- Add the garlic, tarragon, and pepper; saute until fragrant (about a minute).
- Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil.
- Lower the heat and simmer for 30 minutes.
- Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender.
- Add the balsamic vinegar and fresh dill.
- Serve with pumpernickel croutons, and garnish with more fresh dill.
- Preheat oven to 400 degrees F. In a wide shallow bowl, stir together the olive oil, tarragon, and salt.
- Add the diced bread and toss gently to coat.
- Spread the bread in a single layer on a cookie sheet, toast for 8 to 10 minutes, stirring once.
- Remove from oven and let cool.
