Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.
Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.
Barley and White Bean Soup
A comforting and tasty soup.
SOAK BEANS OVERNIGHT in cold water.
Dry beans need to be soaked before cooking to replace the water lost in drying. A general rule is to use 3 cups (750 ml) of water for each cup (250 ml) of sorted and rinsed beans.
Let beans and water stand overnight in refrigerator. Drain. (Beans soaked by this method cook in less time and keep their shape better).
To cook soaked beans, a general rule is to use 3 cups (750 ml) water for every 1 cup (250 ml) of soaked beans.
In a large saucepan combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork tender, about 45-60 minutes. Drain.
- 250 g (1 cup) Thompsons white pea beans (sort & rinse)
- 2 L (8 cups) water
- 25 mL (2 tbsp.) butter
- 1 small onion (finely chopped)
- 2 leeks (rinsed and sliced)
- 75 g (1/3 cups) Thompsons pearl or pot barley (rinsed)
- 1 clove garlic (minced)
- 1 stalk celery (finely chopped)
- 1 medium carrot (shredded)
- 2 smoked ham hocks (approx 1 kg or 2 lbs.)
- 1 bay leaf
- .5 mL (1/8 tsp.) white pepper
- Salt (optional)
- Parsley (chopped for garnish)
In a large pot or dutch oven, melt butter. Add onion, leeks, and barley and sauté until onion is transparent.
Stir in garlic, celery, and carrot and cook 2 to 3 minutes.
Add ham hocks (or ham bone), 2 L (8 cups) water, beans, bay leaf, and pepper.
Bring to a boil, cover, reduce heat and simmer until meat separates easily from bone (2 1/2 to 3 hours).
Remove ham hocks or ham bone; when they are cool enough to handle, remove and discard bones and skin.
Discard bay leaf.
Return meat in chunks to the soup.
Salt to taste.
Sprinkle each portion with parsley or chives, and serve.