Barley, Bean Florentine

  • Recipes   •   January 7, 2019

Let’s Get Started!

Ingredients Needed

  • 6 oz mushrooms of choice
  • 2 cloves garlic
  • 1 shallot
  • ¼ cup walnuts
  • 1 ½ cups white beans cooked & drained or 1 can drained
  • 1 cup cooked barley
  • ¼ cup sherry wine
  • 1 not chick’n bouillon cube or other vegan bouillon of choice-If using broth, the bouillon is not necessary
  • 4 oz baby spinach
  • 1 1/2 cup water or broth


Cook the beans and barley according to the instructions on the package (for more flavor the barley can be cooked in veggie broth). The barley can be cooked ahead of time to save time also. Slice the mushrooms. Mince the garlic and shallot. Place a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, about 3 to 4 minutes. Transfer to a plate. Return the skillet to medium high heat. Once hot, add the mushrooms and cook until browned in places, about 4 to 5 minutes. Add the garlic, minced shallot, and a pinch of salt and pepper and cook until softened, adding a splash of water or vegetable broth if necessary so they don’t stick, about 3 to 4 minutes. Add the barley and beans to the mix, then the sherry and cook for about one minute. Add the water or broth and bouillon. Stir well, bring to a boil and cook for about three minutes until it slightly thickens. Add the baby spinach to the skillet and cook until wilted, about 2 to 3 minutes. Serve in bowls with the walnuts on top.

** Mushrooms are packed with protein and the beans & grains have plenty of nutrients and lots of fiber. The spinach is also full of vitamins and greens should always be a part of your daily servings of veggies. **

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