Bean, Barley, and Lentil Stew with Sausage

See below for recipe

Bean, Barley, and Lentil Stew with Sausage – Recipe

Adapted by ERICH GLAVICA

Ingredients

• 400 g dried mixed legumes and grains (beans, lentils, barley)
• 2 Kranjska sausages
• 100 g bacon
• 2 medium onions
• 2 cloves of garlic
• 3 medium carrots
• 200 ml tomato purée
• fresh parsley
• bay leaf
• salt, pepper
• 1 tablespoon pork lard

Instructions

1. Soak the dried mixture of beans, lentils, and barley in water overnight.
2. The next day, drain the water, place the legumes and grains in a large pot, and bring them to a boil. Drain again. In fresh water, add 2–3 bay leaves to reduce potential bloating. If desired, add a piece of smoked meat or a few slices of bacon. Cook for about 30–40 minutes, until the beans are tender. Drain the legumes.
3. In another (larger) pot over medium heat, melt the lard and sauté the finely chopped onion until translucent. Add sliced carrots, minced garlic, Kranjska sausage cut into rounds, and diced bacon. Sauté for a few minutes, then add the tomato purée.
4. Cook for about ten minutes, then add the pre-cooked beans, lentils, and barley. Pour in enough water or stock to cover the legumes and vegetables. Season with salt and pepper, and cook until the carrots and onions are completely soft.
5. If desired, you can add a roux (zaprška), although this stew is thick enough on its own. Like most hearty stews, it tastes even better the next day.

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