Beans & Grains

Sometimes the most nourishing meals are also the simplest.

Navy beans and pearl barley go into the slow cooker with rosemary, thyme, oregano, garlic, and bay leaves. Once they’re nearly tender, millet and bulgur wheat join in for the final stretch, absorbing the herby broth and adding their own nutty, chewy character.

No meat, no dairy, no fuss. Just wholesome plant protein and ancient grains doing what they’ve done for centuries: filling bellies and fueling bodies.

This is the kind of base recipe that invites you to build on it however you like.

Kitchen Tips

• Add enough water to cover the beans by at least an inch. They’ll absorb a lot during the initial cook, so check halfway through and add more if needed.
• The millet and bulgur go in during the last 2 hours so they don’t turn to mush. They cook much faster than the beans and barley.
• Remove the bay leaves before serving. They’re bitter if you bite into one.

Variations

• Top with a fried egg, sauteed greens, or a drizzle of good olive oil for a complete meal.
• Stir in a can of diced tomatoes and a pinch of red pepper flakes for a heartier, more Mediterranean direction.
• Use this as a base for grain bowls: top with roasted vegetables, tahini dressing, or pickled onions.