Bean & Barley Soup Bourguignon

• 1/2 C Dried baby Lima beans
• 1/2 C Dried regular Lima beans
• 1 C Red beans
• 2 qt Vegetable or chicken stock
• 1 Bay leaf
• 1 t Basil
• 1 t Sage
• 1 t Oregano
• 1/4 C Pearl barley
• 2 Cloves garlic, finely chopped
• Salt & Pepper
• 1 Large onion, chopped
• 2 Medium carrots, diced
• 2 Ribs celery, diced
• 1/2 lbs Greed beans, trimmed and sliced in half
• 1 can (or 15 oz) tomatoes
• 1 1/2 C Red wine
• 1/2 C Tomato paste
• 2 T Peanut butter
• 1 T Honey
• 1 T Worcestershire sauce
• 2-4 T Red wine vinegar

1. 1. Oil heavy pot and soak beans in stock or 6-8 hrs.
2. 2. Add enough of remaining stock to cover beans by 2".
3. Add herbs and bay leaf.
4. 3. Bring to boil, then turn down to low and simmer covered about 1 hr. Add more stock if necessary to keep beans covered.
5. 4. Stir in barley and garlic. Continue to simmer until beans are tender and barley is almost done. About 30 min.
6. 5. Season with salt and pepper.
7. 6. Blend tomatoes, wine, tomato paste, peanut butter, honey and Worcestershire sauce.
8. 7. Before serving, stir in vinegar to taste.

beans, beans, red beans, vegetable, bay leaf, basil, oregano, pearl barley, garlic, salt, onion, carrots, celery, beans, tomatoes, red wine, tomato paste, t, t, worcestershire sauce, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/bean-barley-soup-bourguignon-50101987 (may not work)