Spicy Chili Crisp White Bean and Barley Stew with Kale and Eggs

Langkah-langkah

1. In a pot, over medium high heat, heat up the oil until hot and shimmery. Add the garlic and onion and cook, stirring occasionally, until soft and lightly golden, 3-4 minutes.
2. Stir in the chili crisp and beans. Cook, until the beans start to break down a bit and are coated with the red oil. Use the back of a wooden spoon or spatula to break down a few beans to help thicken the stew.
3. Add the broth and cooked barley if using, and bring to a simmer. Cook, stirring occasionally, until desired thickness is reached, 15-20 minutes.
4. Stir in the torn pieces of kale and cook until just wilted. Taste and season with salt and pepper.
5. Serve with chopped cilantro and eggs, if desired.