Traditional Ričet (Barley and Bean Stew with Smoked Meat)
If you're looking for a comforting meal that's also very cheap and uses simple ingredient, this traditional ričet is exactly what you need. Made with barley, beans, smoked meat, and vegetables you have on hand, this traditional Central European stew is rich, tasty, and very satisfying. Every spoonful is full of flavor despite the ingredients being modest, and like many traditional recipes, it tastes even better the next day.
Ričet is one of Slovenia's most beloved traditional dishes. It's essentially barley and bean stew, but it has been served for generations as a modest, but nourishing meal.
Similar versions can also be found throughout Central Europe, but Slovenian ričet is known for its combination of barley, beans, vegetables, herbs, and smoked pork. It's the version I grew up with and is probably one of my absolute favorite stews. I like to make it in bulk and stash a few portions in the freezer.
If you crave warm, comforting, European-inspired dishes, be sure to check out my "Segedin" recipe or my Tuscan oven-braised beef with polenta!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 30 minutes (plus overnight soaking)
- Cook Time: 2.5 hours
- Total Time: 3-4 hours (plus soaking)
- Servings: 8
- Difficulty: Medium
- Baking Method: Stovetop simmering
- Best For: Cold weather meals, make-ahead cooking, family dinners
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Traditional Ričet
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Traditional Ričet
- Other Delicious Dinner Recipes
- Traditional Ričet (Barley and Bean Stew with Smoked Meat)
- Need Help Tweaking This Recipe?
- Other European Recipes You'll Love
- Simple Summer Cake Bars with Berries
- Homemade Elderflower Šabesa (Elderflower Champagne)
- Traditional Red Cabbage Sauerkraut (Rotkraut, Naturally Fermented)
Important Ingredients
- Barley gives the stew its body. It thickens everything as it cooks and makes the texture hearty without being heavy. It's also the main carb source.
- Beans bring creaminess and structure, and they contribute a fair share of protein beside smoked meat.
- Smoked Meat this is where most of the flavor comes from. It slowly seasons the entire pot as it cooks.
- Vegetables carrots, onions, garlic, and optional root vegetables build the base and take care of the veggie portion.
See recipe card for quantities.
Substitutions & Variations
- You can use any smoked pork cuts you like, depending on what you have available. Smoked pork ribs give the best flavor and some much needed fat, but you can go with other cuts too if that's what you have available.
- Pearl barley can be replaced with spelt or even lentils for a slightly different texture.
- Add extra root vegetables if you want a thicker, more rustic stew.
- For a lighter version, reduce the amount of smoked meat and increase the vegetables.
- A splash of vinegar at the end is optional but helps bring out the flavor.
How to Make Traditional Ričet
Step 1: Place the beans and barley in separate bowls. Cover generously with cold water and soak overnight (Image 1).
Step 2: (Do this step simultaneously with step 3 to save time!) The next day, drain and rinse both the beans and the barley. Place the beans in a pot and cover with about 2 liters of fresh water. Add 1 bay leaf and 1 garlic clove. Bring to a boil (Image 2), then reduce to a simmer and cook for 45-60 minutes, or until the beans are tender. Reserve 500 ml of the cooking liquid, then drain the beans.
Step 3: Place the soaked barley and smoked meat in a large soup pot (Image 3). Cover with about 2.5-3 liters of water. Bring to a boil, then reduce to a gentle simmer. Cook for 60 minutes.
Step 4: Remove the meat from the pot. Cut it into bite-sized pieces (Image 4), or larger ones, depending on what you'd prefer. Return the meat to the water with barley. Add drained beans. Cook on a gentle simmer.
Step 5: While barley, smoked meat and beans are cooking, heat the lard in a skillet or Dutch oven. Add the onion and cook for about 5 minutes, until softened. Add the carrots and any optional vegetables (Image 5). Cook for another 5 minutes, stirring occasionally. Add the garlic and cook/roast for 30 minutes.
Step 6: Add the sautéed vegetables to the pot with the barley, beans and smoked meat. Peel and cut potatoes in small cubes and add them in as well. Add your spices: marjoram, parsley, and thyme (Image 6).
Step 7: Simmer for 25-30 minutes, or until the potatoes are tender and the stew has thickened slightly. If at any point you feel like there's not enough liquid at any point, add some of that reserved bean water (Image 7).
Step 8: Remove the bay leaves. Add apple cider vinegar. Season generously with salt and freshly ground black pepper. Taste before adding salt, as smoked meats can vary greatly in saltiness (Image 8).
Step 9: Let the ričet rest for 10-15 minutes before serving (Image 9). If it becomes too thick, stir in a little hot water. Serve hot with crusty bread.
Hint: don't throw away the bean cooking liquid. The reserved bean broth contains starch and flavor that help create the rich texture traditional ričet is known for. If the stew becomes too thick during cooking, adding some reserved bean liquid works much better than adding plain water.
Baking Schedule
Baking Schedule (Cooking Schedule)
The Night Before
8:00 PM - Soak the beans in cold water.
8:00 PM - Soak the barley separately in cold water.
Cooking Day
10:00 AM - Begin cooking the beans.
10:00 AM - Start simmering the barley and smoked meat.
11:00 AM - Dice the smoked meat and return it to the pot.
11:15 AM - Sauté the vegetables.
11:30 AM - Add beans, vegetables, potatoes, and herbs.
12:00 PM - Continue simmering until thick and flavorful.
12:30 PM - Season and finish with vinegar.
12:45 PM - Rest before serving.
This resting period helps the barley absorb additional flavor and allows the stew to thicken naturally.
💭Crucial Success Tips
Allow the barley, beans, and smoked meat enough time to slowly cook and release their flavors into the broth. A slow simmer creates a richer and better stew than a rapid boil. It sounds like a meaningless folklore rule but it's not! Also, be cautious with salt. Smoked meats vary greatly in saltiness. Wait until the end of cooking to taste and adjust seasoning. It's much easier to add salt than to remove it (been there, done that, it's not nice).
Recipe FAQs
Ričet is a traditional Slovenian barley and bean stew made with smoked meat, vegetables, and herbs. It is one of Slovenia's most popular comfort foods.
Yes. In fact, many people prefer it the next day because the flavors continue developing overnight. Also, I rarely make small batches. I almost always make extra, put it into the freezer and save it for later.
Soaking shortens cooking time and helps the beans cook more evenly. For the best texture, overnight soaking is highly recommended. You can get away with soaking for 3 hours only, and that way, you can make the ričet the same day and serve it for dinner.
How To Store Traditional Ričet
Let the stew cool completely, then store it in an airtight container in the fridge for up to 4 days. It will thicken as it sits, so add a splash of water when reheating if needed.
For longer storage, freeze in portions for up to 3 months. Reheat slowly on the stove until hot throughout.
Other Delicious Dinner Recipes
- Neapolitan-Style Sourdough Pizza Dough
- Sourdough Semolina Pizza Dough (Crispy, Chewy, and Full of Flavor)
- Traditional Ričet (Barley and Bean Stew with Smoked Meat)
- Pork and Sauerkraut Goulash (Segedin)
If you tried this traditional ričet (barley and bean stew with smoked meat) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Traditional Ričet (Barley and Bean Stew with Smoked Meat)
Ingredients
- 300 g white beans dried
- 300 g pearl barley ješprenj
- 600 g meat smoked pork ribs, pancetta, smoked pork neck, smoked ham hock, or a combination
- 2 tablespoon lard or neutral oil
- 1 onion large, finely chopped
- 4 cloves garlic minced
- 2 carrots large, diced
- 300 g potatoes diced
- 2 bay leaves
- 1 teaspoon marjoram dried
- ½ teaspoon thyme dried, optional
- 2 tablespoon parsley chopped fresh
- 1-2 teaspoon apple cider vinegar
- salt to taste
- black pepper to taste
Optional vegetables
- 1 celeriac diced, small piece
- 1 parsley root, diced
- 1 kohlrabi diced, small
- 1 leek sliced, small
Instructions
- Place the beans and barley in separate bowls. Cover generously with cold water and soak overnight.
- (Do this step simultaneously with step 3 to save time!) The next day, drain and rinse both the beans and the barley. Place the beans in a pot and cover with about 2 liters of fresh water. Add 1 bay leaf and 1 garlic clove. Bring to a boil, then reduce to a simmer and cook for 45-60 minutes, or until the beans are tender. Reserve 500 ml of the cooking liquid, then drain the beans.
- Place the soaked barley and smoked meat in a large soup pot. Cover with about 2.5-3 liters of water. Bring to a boil, then reduce to a gentle simmer. Cook for 60 minutes.
- Remove the meat from the pot. Cut it into bite-sized pieces, or larger ones, depending on what you'd prefer. Return the meat to the water with barley. Add drained beans. Cook on a gentle simmer.
- While barley, smoked meat and beans are cooking, heat the lard in a skillet or Dutch oven. Add the onion and cook for about 5 minutes, until softened. Add the carrots and any optional vegetables. Cook for another 5 minutes, stirring occasionally. Add the garlic and cook/roast for 30 minutes.
- Add the sautéed vegetables to the pot with the barley, beans and smoked meat. Peel and cut potatoes in small cubes and add them in as well. Add your spices: marjoram, parsley, and thyme.
- Simmer for 25-30 minutes, or until the potatoes are tender and the stew has thickened slightly. If at any point you feel like there's not enough liquid at any point, add some of that reserved bean water.
- Remove the bay leaves. Add apple cider vinegar. Season generously with salt and freshly ground black pepper. Taste before adding salt, as smoked meats can vary greatly in saltiness.
- Let the ričet rest for 10-15 minutes before serving. If it becomes too thick, stir in a little hot water. Serve hot with crusty bread.
