Barley Porridge with Beans, Pumpkin and Bacon

Not everyone loves barley, but what if you cook it with beans and bacon? You can diversify with slices of baked pumpkin, aromatic spices ... No one will refuse such porridge for sure!

Ingredients

• Pearl barley - 200 Grams
• Pumpkin - 300 Grams
• White beans - 150 Grams
• Bacon - 100 Grams
• Carrots - 1 Piece
• Onion - 1 Piece
• Greens - To taste (dill or parsley)
• Garlic - 3 Cloves
• Chicken broth - 1 Liter
• Red wine - 100 Milliliters (dry)
• Vegetable oil - 3 Tbsp. spoons
• Tomato - 1 Piece
• Bay leaf - 1-2 pieces
• Rosemary - 0.5 Teaspoons (dried)
• Black pepper - To taste (ground)
• Salt - To taste

Directions

1. Prepare food: wash and peel vegetables. Let's get started!
2. Wash and sort the beans. Put it in a saucepan with a clove of garlic, bay leaf, half an onion, tomato. Pour in clean water and cook until soft, no need to salt. Remove vegetables and bay leaves at the end of cooking.
3. Peel the pumpkin, cut off the fibrous edge. Cut into small pieces and place on parchment, sprinkle with chunks of garlic, rosemary, salt, pepper, add vegetable oil and bake in the oven until tender.
4. In a non-stick saucepan, sauté the onions and carrots in vegetable oil. You can add celery or leeks. Salt.
5. Add pearl barley, garlic to vegetables, mix. Pour in the wine and let the liquid evaporate. Do not cover with a lid! Then pour in the chicken broth and cook the barley until tender.
6. Fry the bacon until tender in a pan, season with salt and pepper.
7. Add a piece of grated cheese to the finished barley and stir quickly.
8. Add the beans (they need to cool in the broth, then you can drain it) and herbs, mix.
9. Spread the pearl barley porridge in portions, on top - pieces of bacon and pumpkin. Serve!