Grains and Beans Recipe (2024)

So good! This is now my partner's favorite dish. We made it considerably easier by putting dried kidney beans and farro in the slow cooker in the morning; all we had to do in the evening was cook up the veggies and bacon and combine.

Made this with farro and great northerns. Would work with any combo of beans and grains. Excellent!

Very good. I don't eat bacon so I cooked the vegetables in chicken fat. I threw in some small cubes of roasted butternut squash at the end, and topped it with a fried egg.

I definitely got the comparison to red beans and rice with this recipe. I used all the ingredients listed but added a small cut up sweet potato with the pearled barley while it was simmering(took an hour). I really simplified the steps to cook, preparing like a soup. I used mushrooms instead of bacon. Loved all the flavors!

This would be good with quinoa or brown rice, both of which are gluten free.

I used roasted green chili instead of a green bell pepper. It's the NM take on red beans and rice!

Delicious! No changes, used farro and Rancho Gordo Santa Maria Pinquito (brown - looks similar to a pinto bean). Don't worry about dicing the bacon raw - a pain and it's easy to dice after you crisp it. I used 5 slices of bacon because that's what I had. I may cut it down to 3; I love bacon but just for the sake of making a healthier dish. I liked raw cilantro on top better than celery leaves. This is pure comfort food....

I made this with wheat berries. I overlooked the fact that I was to cook the grain in chicken stock. It was still good.

Very good. Made it twice using farro; skipped the bacon, instead used some ground pork and ground lamb the second time. Came out great.

What would be a good grain substitute for gluten free?

I left out the bacon, added carrot and red pepper to bulk up the vegetables, used epazote and cumin instead of thyme, and added fresh cilantro. I used farro and kidney beans and it was very good. Hot sauce added spice.

I made this dish as directed, but found it a bit 'bland' for my taste. I'd never cooked a dish with celery leaves before, but I will say that I really grew to love the very subtle, unique flavor of the leaves themselves. I'm not a huge fan of celery (stalks), but the celery leaves truly have their own unique flavor. As such, I found myself adding a lot of celery leaf to this dish as garnish, and just before eating. I also added a good amount of hot sauce.

Very good, family really loved it. Used farro, subbed a poblano for the green pepper, used lots more celery. Threw in several handfuls of fresh spinach to just wilt before serving.

This dish is UNBELIEVABLY delicious. And...I had no idea how much that celery LEAVES could add to a dish, or the unique flavor element that they impart. The thing is, I'm not a huge fan of celery...at least, not on its own. But with this dish, the celery leaves really added a whole 'nother level. In fact, I recommend you make sure to have PLENTY of celery leaf on-hand, as you may end up wanting to add more of that on top of the dish.

This is really easy and really good. I made the grains with water in the IP to speed things up, added a little bit more bacon to finish a pack, and topped with a splash of soy and chili oil to eat. I always look forward to lunch when I make this.

What about using fennel? I don’t have any celery on hand, so I think I’ll try it.

Very good recipe! I cooked 1 lb of dried red beans and a cup of barley (separately) in the instant pot. Didn't use bacon but otherwise followed the recipe and then added seasoning like soy sauce, salt, red wine vinegar, lemon, olive oil to taste when eating.

Made with farrow and Jacob's Cattle Beans (because that is what I had). Go to for lunch meal prep.

Great recipe but we needed some more spice - added a handful of gochugaru at the end. Took it to the next level. Ask added a poblano pepper along with the bell pepper - next time may add some other spicy peppers too.

I've made this twice now. The first time I didn't drain the kidney beans from the can and it ended up being too mushy, texture-wise. The second time I drained it thoroughly, and added more bacon (just a whole packet instead of 6 slices). Delicious and the right consistency. To make it healthier, I would omit the bacon next time and I think it would still be tasty.

This was really delicious and not very difficult to makeOnce the different components were prepped. I used pearl barley, added a carrot, and used oregano rather than thyme based on what I had already. Also baked the bacon (personal preference). Whole family enjoyed

Made this with barley and 1/3 pound of guanciale. Could go up to half pound of meat. Served with hot sauce and sour cream, could be a good one to make a big batch and freeze some

Regional attributions are tricky. Rice & beans go back to Africa and came here via slavery and via the Spanish/Portuguese conquests. I used farro & Marfax beans. Because they both tend to be nutty, I used bacon (which probably should have been added sooner to give more taste), more garlic and a diced jalapeno, which did its part. I liked the result and will experiment further---I think it needs a broader spice palate and carrots might add more variety to the taste than celery.

Melissa, among the many very talented recipe scribes present, you are a goddess. This goes into my Hall o' Fame for recipes. (abt 25% are yours, by the way)Keep it going!One helpful tweak, perhaps, used quick cook barley and saved abt 45 mins.

Easy, inexpensive, healthy, endlessly adaptable, and tasty. Add some carrots, peas, roasted tomatoes, whatever! Top it with cheese, sour cream, hot sauce, olive oil, whatever! Have leftovers for breakfast with a fried egg on top. This is a true kitchen staple

Added leftover beer instead of water or stockMade without pepperOne can of beans Used 4 slices Black Forest bacon

I cooked the farro with only 2 cups of broth as directed on its package. Then added broth to the main as needed.

Great recipe! Needed a little brightening, so added lemon juice at end and yes, hot sauce.