Hearty Red Bean & Barley Stew

• 3 tbsp. extra-virgin olive oil, divided ↔ Sustituir
• 1 c. pearl barley ↔ Sustituir
• 1 bunch Swiss chard, stems and leaves separated, finely chopped ↔ Sustituir
• 1 large yellow onion, chopped ↔ Sustituir
• 1 bulb fennel, fronds removed, ends trimmed, cored, coarsely chopped ↔ Sustituir
• 3 cloves garlic, chopped ↔ Sustituir
• Kosher salt ↔ Sustituir
• Freshly ground black pepper ↔ Sustituir
• 3 tbsp. tomato paste ↔ Sustituir
• 2 tsp. ground coriander ↔ Sustituir
• 2 tsp. ground cumin ↔ Sustituir
• 1 tsp. allspice ↔ Sustituir
• 1 tsp. ground ginger ↔ Sustituir
• 10 c. low-sodium vegetable broth ↔ Sustituir
• 2 bay leaves (optional) ↔ Sustituir
• 2 sweet potatoes, peeled, cut into 1" pieces ↔ Sustituir
• 1 (15-oz.) can low-sodium kidney beans, drained, rinsed ↔ Sustituir
• 1 1/2 tsp. apple cider vinegar ↔ Sustituir
• 1 1/2 tsp. sugar ↔ Sustituir
• 1 c. chopped fresh dill, divided  ↔ Sustituir
• 1 c. chopped fresh mint, divided  ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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