Entree: Slovenia – National Cuisine – Ričet (Hearty Slovenian barley-and-bean stew with smoked pork and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 8 hrs

Total 8 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 smoked pork hock, approx. 1 lb (450 g)
- 6 oz (170 g) smoked bacon, chopped
- 1 cup (185 g) pearl barley, rinsed
- 1 cup (200 g) dried white beans (such as cannellini), soaked overnight and drained
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium carrots, about 8 oz (225 g), peeled and diced
- 2 celery stalks, about 4 oz (110 g), diced
- 2 medium potatoes, about 12 oz (340 g), peeled and cubed
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 2 bay leaves (approx. 0.035 oz (1 g))
- 1 tsp (1 g) dried marjoram
- 2 tbsp (30 ml) lard or vegetable oil
- 6 cups (1.4 L) beef or vegetable stock or water
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish

Show original ingredient measurements

- 1 smoked pork hock, approx. 1 lb (450 g)
- 6 oz (170 g) smoked bacon, chopped
- 1 cup (185 g) pearl barley, rinsed
- 1 cup (200 g) dried white beans (such as cannellini), soaked overnight and drained
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium carrots, about 8 oz (225 g), peeled and diced
- 2 celery stalks, about 4 oz (110 g), diced
- 2 medium potatoes, about 12 oz (340 g), peeled and cubed
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 2 bay leaves (approx. 1 g)
- 1 tsp (1 g) dried marjoram
- 2 tbsp (30 ml) lard or vegetable oil
- 6 cups (1.4 L) beef or vegetable stock or water
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, cover the dried beans with cold water and soak overnight; drain before cooking.
2. In a large heavy pot, heat the lard or oil over medium heat. Add the chopped smoked bacon and the whole smoked pork hock; brown briefly until the bacon renders and the hock develops color, about 5–7 minutes.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until the onion is translucent, about 6–8 minutes.
4. Stir in the rinsed pearl barley and drained beans, coating them in the fat and vegetables for 1–2 minutes. Add the bay leaves, dried marjoram, and pour in the stock or water to cover (about 6 cups (1.4 L)).
5. Bring to a boil, then reduce heat to a low simmer, cover partially, and cook gently for 60–75 minutes, stirring occasionally, until the beans and barley are tender.
6. Add the cubed potatoes about 20–25 minutes before the end of cooking so they become tender but not mushy. If the stew becomes too thick, add a little extra hot water or stock.
7. When the beans and barley are tender, remove the pork hock, shred or chop the meat into bite-sized pieces, discard excessive fat and bone, and return the meat to the pot. Adjust seasoning with salt and freshly ground black pepper.
8. Simmer uncovered 10–15 minutes to meld flavors and reach desired thickness. Serve hot, garnished with chopped fresh parsley.

1. In a large bowl, cover the dried beans with cold water and soak overnight; drain before cooking.
2. In a large heavy pot, heat the lard or oil over medium heat. Add the chopped smoked bacon and the whole smoked pork hock; brown briefly until the bacon renders and the hock develops color, about 5–7 minutes.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until the onion is translucent, about 6–8 minutes.
4. Stir in the rinsed pearl barley and drained beans, coating them in the fat and vegetables for 1–2 minutes. Add the bay leaves, dried marjoram, and pour in the stock or water to cover (about 6 cups / 1.4 L).
5. Bring to a boil, then reduce heat to a low simmer, cover partially, and cook gently for 60–75 minutes, stirring occasionally, until the beans and barley are tender.
6. Add the cubed potatoes about 20–25 minutes before the end of cooking so they become tender but not mushy. If the stew becomes too thick, add a little extra hot water or stock.
7. When the beans and barley are tender, remove the pork hock, shred or chop the meat into bite-sized pieces, discard excessive fat and bone, and return the meat to the pot. Adjust seasoning with salt and freshly ground black pepper.
8. Simmer uncovered 10–15 minutes to meld flavors and reach desired thickness. Serve hot, garnished with chopped fresh parsley.