Ričet: barley and bean stew with smoked meat

Tip: tap a step to mark it as done.

1. Soak the beans

   Rinse the beans, cover with plenty of cold water, and let soak overnight.

2. Cook the beans and meat

   45 min

   Drain the beans and place in a large pot with the whole piece of smoked meat and the bay leaf. Add 2 l water and cook for 45 minutes.

3. Add the barley and vegetables

   45 min

   Add the rinsed barley and diced carrots and parsley root. Cook for another 40–45 minutes, until the beans and barley are tender. Stir occasionally to keep the barley from sticking, and add water as needed.

4. Season the stew

   10 min

   Remove the meat, dice it, and return it to the pot. Sauté the finely chopped onion in the lard, add the crushed garlic and marjoram, and stir the mixture into the stew. Season with the salt and pepper, simmer for another 5 minutes, and remove the bay leaf.

Tip: Ričet should be as thick as porridge and will thicken further as it sits. When reheating it the next day, add a little water or broth.

This recipe was translated from the Slovak original: Ričet – krúpy s fazuľou a údeným mäsom