Traditional Ričet (Barley and Bean Stew with Smoked Meat)

Hearty traditional Ričet stew with barley, beans, and smoked meat in a bowl.

Traditional Ričet (Barley and Bean Stew with Smoked Meat)

Ričet is a thick barley and bean stew cooked with smoked meat, vegetables, and potatoes, and it’s the kind of dish that doesn’t try to impress you at first glance, but always ends up being more satisfying than you expect. What I like most about it is how simple it is at its core - just barley, beans, meat and veggies you have on hand. It works best in colder months, or on days when you want something warm, filling, and slow-cooked.

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Prep Time 40

Cook Time 2 30

Total Time 3 10

Servings 8 servings

Calories 360

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.

Notes

Note on the Meat

Any smoked meat works well in ričet. Smoked pork ribs give the richest flavor because the bones add extra depth to the broth, but pancetta, smoked pork neck, smoked ham hock, or other smoked pork cuts are all excellent choices.

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