Slovenian Barley and Bean Stew (Ričet)
Ričet Say it: REE-chet
A bowl of ričet comes out on cold days, when its smoky scent and thick barley broth make a satisfying lunch. The stew balances tender beans, chewy pearl barley, sweet root vegetables and pieces of smoked pork, with a savory depth from slow simmering. It is a practical pot for feeding a table: start the beans and barley ahead, then let the stove do most of the work. Bread alongside turns it into a complete meal.
Slovenian Barley and Bean Stew (Ričet)
Ričet
Pronounced REE-chet
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr 45 min
- Total
- 2 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Stew base
Vegetables and aromatics
Method
Start the night before, or give the beans at least 6 hours and the barley at least 2 hours in separate bowls of cold water. Pour off the bean water, but leave the barley in the liquid it soaked in.
Tip the barley and its soaking liquid into a big heavy pot. Add the smoked pork, then pour in cold water until it sits about three fingers above the contents—about 6 cups (1.5 L). Bring it up to a boil, turn the heat down, and let it bubble gently with the foam skimmed off for 45–60 minutes; the barley should be partly tender and the meat starting to soften.
While that cooks, put the drained beans in another pot with fresh cold water, covering them by around 2 inches (5 cm), and drop in the bay leaf. Boil, then lower to a simmer for 45–60 minutes, stopping when the beans are soft but still hold their shape. Drain them and throw away the bay leaf.
As the pots simmer, peel and chop the onion and garlic finely. Peel the carrots, kohlrabi, parsley root and celery root, then dice them small.
Once the barley has had its 45–60 minutes, stir the onion and garlic into that pot, followed by the diced carrots, kohlrabi, parsley root and celery root. Keep it at a gentle simmer for 20 minutes.
Peel the potatoes and cut them into small cubes. Add these to the pot and simmer for roughly 20 minutes more, until both the potatoes and barley are tender.
Fish the smoked pork out of the stew. Take away any bone, rind or big lumps of fat, then slice or cut the meat into bite-size pieces.
Put the meat back in with the drained beans. Add the chopped parsley, taste and adjust with salt and pepper, and let everything simmer for another 5 minutes so the flavors come together. Ladle it out hot and bring bread to the table.
Regional variant: Vegetarian Ričet (ričet brez mesa)
Leave out the smoked pork and swap the water for vegetable stock. First soften the onion and garlic in a little oil, then stir in 1 tablespoon tomato paste and 20 g dried porcini that have been soaked in warm water. Strain the soaking liquid and add it to the pot, then continue as directed, putting the mushrooms in with the root vegetables.
Cook's notes
- Hold back on salt until you have tasted the stew, because the smoked pork may already make it salty.
- If you want a quicker pot, use 2 cups (480 ml) cooked or canned beans that have been drained and rinsed, and stir them in with the meat at the end.
- As it cools, the stew becomes thicker; when reheating, add a little water to bring it back to a spoonable consistency.
Serve with
Bring it to the table hot, with crusty rye or sourdough bread, and add a green salad or pickled turnips alongside.
Make ahead and storage
The stew is often even better after a day in the fridge. Let it cool, keep it refrigerated for up to 3 days, and warm it gently with a splash of water.
