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Barley, Bean and Butternut Stew
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.
cup pearled barley
tablespoons extra-virgin olive oil