Barley & Bean with Fresh Mint (Vegan)
Submitted by bombaystar1
Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
55 minFour ingredients. That’s all it takes to get a hearty, plant-powered side dish on the table.
Pearl barley simmers in vegetable stock until it’s plump and tender, soaking up every drop of savory broth.
Stir in rinsed white kidney beans to warm through, then fold in chopped fresh mint right at the end so it stays vibrant and fragrant.
The barley brings that satisfying chew, the beans add heft and protein, and the mint lifts everything with a cool, herbal brightness you don’t expect.
It reheats like a champ in the microwave, making it a solid meal-prep win for weekday lunches.
Kitchen Tips
- Use fresh mint if you can get it. Dried works in a pinch, but the pop of fresh leaves against the warm grain is what makes this dish special.
- Don’t skip the garnish. A few whole mint sprigs on top add color and aroma before the first bite.
- This pairs well with roasted vegetables, grilled tofu, or alongside a simple green salad for a complete vegan meal.
Ingredients
Directions
In a medium sauce pan bring the 3.
5 cups of vegetable broth or stock to a boil.
Slowly add the 1½ cup of pearled barley. Reduce heat to low and cover.
Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender.
Rinse the kidney beans in a colander or sieve and allow to drain.
Chop the mint.
Add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes.
Remove form the heat. Add the mint and mix well.
Garnish with a few mint sprigs.
Serve hot.
Makes 4 side dish servings. Reheats well in a microwave.
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