Base stock- what i always start out with in the 8 qt pot.
1.5 cups dry split peas (16 oz bag Publix $1.14)
1.5 cups lentils (16 oz dry $1.33)
1/2 cup dry black beans ($1-2 per dry pound)
rinse off, and check for tiny pebbles
add about 1 gallon water - (do this the day before and let sit overnight)
note:some beans are deadly raw- don't ever put raw beans in a blender in a smoothie.
always cook beans at least as long as the pkg directions.
There are lots of beans for sale, i also do a stew with kidney beans instead of lentils, for example. Finding what you like, or don't dislike, is a trial and error process, and takes time. Anytime i buy beans i don't like, i don't throw them out, i just add like 1/8 cup until they are gone. This is a small reason why a stew is better than, say, a plate with each item separate. I would not anymore, eat navy beans alone, but a few mixed in the stew just disappears and doesn't bother me. Also some experts say to try a new food for 30 days, and you may end up liking it. This happened with broccoli leaves. At first i did not like them, but now when i run out, i miss the flavor. And sweet potato leaves- taste awful, even now, if i put in too many. But when i put in up to 30 leaves i like them (since i grow them, not sold in stores).
So your stew will be different than mine, but you will probably like it better because you will add vegetables that you really like for sure. Before adding the vegetables, i simmer the base stock for 2 hours. Then i add
1 cup pearled barley, stir some, but as it sticks to the bottom of the pot, everything tastes better. If it sticks bad and you can't stir it, just shut off the burner and let it sit 5 minutes, and it stirs easily.
After the barley, i add fresh vegetables, timed to not overcook. Whatever is on sale at the store that i like. Like for Thanksgiving they had sweet potatoes, celery, and onions. The sale items often are fresh and in season, so quality is best. I also like handing the clerk a $20, and getting change. My stew lasts me 4 days
Spices are an individual choice and necessary to get to "delicious". I add 3 shakes of oregano, and 3 shakes italian seasoning when i add the onions, 6 minutes before burner off. And 3 teaspoons of salt. most everybody likes salt :thumb: Big pot will take hours to cool off. I let it stand for 1 hour before eating as the barley keeps absorbing water. If i feel it needs more flavor, i will stir in 4 ounces of tomato paste.
8)
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(if you really like meat, add, say, a half pound of stew beef, and you will get that beef flavor, which, when it simmers for like 2+ hours is pretty good)