Lori's Bean and Barley Stew

• 1 cup dried white bean
• 1 cup pearl barley (rinsed)
• 1 tablespoon butter
• 1 tablespoon mustard oil
• 1 onion (minced)
• 1 large garlic clove (minced)
• 12 cup carrot (peeled, chopped)
• 12 cup celery (chopped)
• 1 jalapeno (seeded, minced)
• 1 (14 ounce) can crushed tomatoes
• 5 cups chicken stock (preferably homemeade)
• 1 bay leaf
• salt & fresh ground pepper (to taste)
• 12 cup frozen peas (thawed)
• 1 tablespoon basil (minced)
• 1 tablespoon parsley (minced)

1. Soak beans 8 hours.
2. Drain.
3. Rinse.
4. Place in a pot.
5. Cover with water generously.
6. Bring to a boil.
7. Reduce.
8. Simmer 20 minutes.
9. Add barley.
10. Return to a boil.
11. Simmer 40 more minutes.
12. Drain.
13. Heat butter and oil in a pot.
14. Add onion and garlic.
15. Saute 3 minutes.
16. Add carrots, celery and jalapeno.
17. Saute 4 minutes.
18. Add the tomatoes, stock and bay leaf.
19. Bring to a boil.
20. Reduce.
21. Simmer 10 minutes.
22. Add beans, barley, salt and pepper and the peas.
23. Simmer 5 minutes.
24. Stir in herbs.
25. Serve.

white bean, pearl barley, butter, mustard oil, onion, garlic, carrot, celery, tomatoes, chicken stock, bay leaf, salt, frozen peas, basil, parsley

Taken from www.food.com/recipe/loris-bean-and-barley-stew-159161 (may not work)