Start to finish: 1 hour 10 minutes (30 minutes active)Servings: 4 to 6
To create this hearty stew, we took inspiration from cholent, a long-simmered Jewish dish traditionally made for the Sabbath. It usually includes beef along with barley and vegetables, but we opted for a lighter, fresher meat-free version with chunks of earthy-sweet butternut squash. Be sure to use pearled barley, which has been polished, or “pearled,” to remove the outer husk and bran layers; this process shortens the cooking time. To enhance the barley’s nutty flavor, we toast the grains for a few minutes before simmering them.
1 cup pearled barley
2 tablespoons extra-virgin olive oil
1 medium yellow onion, halved and sliced about ½ inch thick
Kosher salt and ground black pepper
3 tablespoons tomato paste
1 tablespoon sweet paprika
1 quart low-sodium vegetable broth OR chicken broth
1 pound butternut squash, peeled, seeded and cut into 1½-inch chunks (about 4 cups)
15½-ounce can kidney beans OR cannellini beans OR pinto beans, rinsed and drained
½ cup finely chopped fresh flat-leaf parsley OR dill
In a large pot over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside.
In the same pot over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion starts to soften and brown, 4 to 5 minutes. Add the tomato paste and cook over medium-high, stirring, until the paste browns and slightly sticks to the pot, about 2 minutes. Stir in the paprika and 1 teaspoon pepper.
Add the broth and 2 cups water and scrape up the browned bits. Stir in the barley, squash and beans. Bring to a boil, then reduce to medium-low, cover and simmer, stirring occasionally, until the barley and squash are tender, 40 to 45 minutes. Off heat, stir in the parsley. Taste and season with salt and pepper.
Optional garnish: Prepared horseradish OR sliced radishes