Irish Seaweed-Bean Stew Recipe

Kara Ibarguen

Servings

8

Prep Time

20 minutes

Cook Time

2 hours

Calories

325

Cuisine

Irish

Category

soup

This hearty stew will fill you up and warm you up on a cold day. Goes great with the Dulse-Cheese Scones


Irish Seaweed-Bean Stew Recipe

Ingredients

  • 1/2lb Dry Great Northern Beans

  • 1oz Kelp

  • OR 1oz Alaria

  • 1 Large Yellow Onion, chopped

  • 3 Ribs Celery, chopped

  • 3 Cloves Garlic, minced

  • 1/2 Head Cabbage, chopped

  • 4 Large Carrots, sliced

  • 1 Bay Leaf

  • 1 tsp Thyme

  • 1/2 tsp Caraway Seeds

  • 1/2 tsp Rosemary

  • 1/2 tsp Black Pepper

  • 1/3 C Pearled Barley

  • 8 C Vegetable Broth

  • 1 14 1/2oz Can Diced Tomatoes

  • Sea Salt with Sea Veg to taste

  • Parsley for garnish

Directions

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    1. Using the ‘quick soak’ method, pour the beans into a large pot along with the seaweed and cover with water by about 2”

    2. Bring the pot to a boil and allow to boil for about 5 minutes

    3. After the boil, cover and simmer the beans until they have reached the desired texture, about 1-1 ½ hours

    4. If using Alaria, remove it from the beans and roughly chop the midrib before returning it to the beans

    5. Continue to assemble the stew or store the cooked beans until ready to use, 3-4 days in the refrigerator or up to 6 months in the freezer

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    1. In a large soup pot, sauté the onion, celery, and garlic in 1T Olive Oil for about 4 minutes

    2. Add the cabbage, herbs, barley, and broth

    3. Add the cooked beans and canned tomatoes

    4. Adjust the seasoning to taste

    5. Garnish with parsley and serve