Barley porridge with beans, pumpkin, and bacon
Description
The recipe won't take much time. Want to find out? Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients: wash and peel the vegetables. Let's get started!
- 2
Step 2
Wash and sort the beans. Place them in a pot with a clove of garlic, a bay leaf, half an onion, and a tomato. Cover with clean water and cook until tender, without adding salt. At the end of cooking, remove the vegetables and the bay leaf.
- 3
Step 3
Peel the pumpkin, trim off the fibrous edges. Cut into small pieces and place on parchment paper. Add garlic pieces, rosemary, salt, pepper, drizzle with vegetable oil, and bake in the oven until done.
- 4
Step 4
In a non-stick saucepan, sauté onion and carrot in vegetable oil. You can add celery or leek. Add salt.
- 5
Step 5
Add barley, garlic, and vegetables, then mix. Pour in the wine and let the liquid evaporate. Do not cover with a lid! Then add the chicken broth and cook the barley until done.
- 6
Step 6
Fry the bacon in a pan until cooked, then season with salt and pepper.
- 7
Step 7
Add a piece of grated cheese to the cooked barley and quickly mix.
- 8
Step 8
Add the beans (they need to cool in the broth, then you can drain it) and herbs, mix well.
- 9
Step 9
Portion out the barley porridge, top with pieces of bacon and pumpkin. Serve immediately!