Entree: Slovenia – Southern Culinary Region – Ričet (Hearty barley and bean stew with smoked pork and root vegetables)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 cup (200 g) pearl barley
- 1 cup (200 g) dried kidney or borlotti beans, soaked overnight and drained
- 1 smoked ham hock, approx. 12 oz (340 g)
- 4 oz (115 g) smoked bacon, chopped
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 tbsp (30 ml) lard or vegetable oil
- 2 medium carrots, about 6 oz (170 g) total, diced
- 2 stalks celery, about 4 oz (115 g) total, diced
- 1 medium potato, about 8 oz (225 g), peeled and diced
- 2 tbsp (30 g) tomato paste
- 8 cups (2.0 L) beef or vegetable stock, plus extra if needed
- 2 bay leaves
- 1 tsp (5 ml) dried marjoram
- Salt and black pepper to taste
- 1-2 tbsp (15-30 ml) apple cider vinegar or white vinegar, to finish

Instructions

1. Rinse the soaked beans and pearl barley. In a large pot, cover the beans with fresh water, bring to a simmer, and cook 20 minutes; drain and set aside.
2. In the same pot, heat the lard or oil over medium heat. Add the chopped bacon and cook until it renders fat and browns, about 4 minutes.
3. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the tomato paste and cook 1 minute to deepen the flavor.
4. Add the ham hock, par-cooked beans, pearl barley, carrots, celery, and potato to the pot. Pour in the stock so ingredients are covered; add bay leaves and marjoram.
5. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 1 to 1 1/2 hours, stirring occasionally, until barley and beans are tender and the stew is thick. Add extra stock or water if it becomes too dry.
6. Remove the ham hock, shred the meat, discard any bone and excess fat, then return the shredded meat to the pot. Taste and season with salt and black pepper.
7. Stir in vinegar a little at a time to brighten the flavors. Serve hot with crusty bread or a simple green salad.
8. Leftovers improve after a day; reheat gently and add a splash of stock if needed.