Urad Black Bean Ham and Wheat Berry Stewpot

This was a great warming legume stewpot to make on one of the first fall rainstorms this year. I served with our niece's focaccia - yum.

1-1/2 cups dried whole black Urad beans (Black Matpe beans, see note)

2 carrots sliced

3 stalks celery, diced

1 large onion, diced

1 red Fresno chili sliced (or Jalapeño)

3 cloves garlic, minced

2 Tbsp fresh rosemary, minced

1 Tbsp fresh thyme leaves, minced

6 fresh sage leaves, minced

1 quart chicken stock

3 cups water

1/3 cup Haleem wheat berries (see note)

1 can chili beans in sauce, undrained

1/2 lb diced ham, about 2 cups

5 oz fresh baby spinach leaves, lightly chopped

1 Tbsp Dijon mustard

1/4 cup ketchup

2 Tbsp Worcestershire sauce

Soak beans for 6-8 hours in plenty of water.

Sauté carrots, celery, onion and pepper in a good dash of olive oil in a large Dutch oven or pot. Season with salt and pepper to taste.

Add the garlic, rosemary, thyme and sage and cook for 2-3 more minutes, stirring often.

Add the stock and water and bring to a gentle boil.

Cover and simmer on low for about half an hour. Add the wheat berries, chili beans, ham, spinach, ketchup, mustard and Worcestershire, and cook another 20-30 minutes on low, or until beans and wheat are cooked through. Add more water if necessary to maintain a nice stew consistency.

Serves 8.

Cook’s Note: I used dried whole black Urad beans which are very small. You could substitute traditional western dried black beans but you may need to add a bit more water and cook a bit longer.

I also used “Haleem” wheat berries, which are pearled like pearled barley, so they cook faster (regular whole wheat berries can take 2-3 times longer). You could substitute pearled barley and it would turn out fantastic as well.

I found these at a local Indian market.

You could also substitute kale for the spinach - I also added quite a generous portion of fresh parsley leaves.

Comments

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