Entree: Slovenia – Northern Culinary Region – Ričet (Hearty slow-cooked barley and bean stew with smoked pork)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 cup (200 g) pearl barley
- 1 cup (200 g) dried white beans (such as cannellini), soaked overnight and drained
- 1 smoked ham hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon or pancetta, diced
- 1 large onion, chopped, about 8 oz (225 g)
- 2 carrots, peeled and diced, about 6 oz (170 g)
- 2 celery stalks, diced, about 3 oz (85 g)
- 3 cloves garlic, minced
- 6 cups (1.4 L) chicken or vegetable stock
- 2 tbsp (30 ml) lard or neutral oil
- 2 bay leaves
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh marjoram, chopped
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. If you did not pre-soak beans, cover beans with water, bring to a boil 2 minutes, remove from heat and soak 1 hour; drain. Rinse pearl barley and drain.
2. In a large heavy pot, heat lard or oil over medium heat. Add diced bacon and cook until fat renders and pieces are lightly browned, about 5 minutes.
3. Add chopped onion, carrots, and celery and cook until softened, about 6–8 minutes. Stir in minced garlic and cook 1 minute until fragrant.
4. Add drained beans, pearl barley, smoked ham hock, bay leaves, marjoram, and stock. Bring to a simmer, then reduce heat to low.
5. Cover and simmer gently until beans are tender and barley is creamy, about 1½ to 2 hours. Check occasionally and add a splash of water or stock if mixture becomes too thick.
6. Remove the ham hock, shred the meat, discard bone and skin, and return shredded meat to the pot. Stir to combine.
7. Season with salt and plenty of black pepper. Add vinegar, stir, and taste to adjust seasoning.
8. Serve hot topped with chopped parsley. Leftovers thicken and taste better the next day; thin with a little stock when reheating if needed.