A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute with sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.
Ingredients
1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
½ teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 ½ cups (two 15-ounce cans) cooked red kidney beans, drained
¼ teaspoon black pepper
¼ teaspoon grated nutmeg
Hot sauce, for serving
Preperation
- In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
- Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
- Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
- Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.
http://cooking.nytimes.com/recipes/1017291-grains-and-beans
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