Job’s Tears is a grain that is nearly unknown in the US. Although it is a gluten free grain, it is often referred to as Chinese Pearl Barley.
Read more about Job’s Tears on my Squidoo Lens: Gluten Free Grains!
Swiss Chard with White Beans and Job’s Tears
- 1/2 cup uncooked Job’s tears (or barley, farro, buckwheat groats, or spelt) or 1 cup cooked hominy
- 1 bunch chard, about 12 ounces
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 16 ounces Great Northern beans (1 can, drained, or 1 1/2 cups cooked)
- 1 15-ounce can diced tomatoes, preferably fire-roasted
- 2 teaspoons dried basil
- 8 kalamata olives, sliced
- 2 tablespoons nutritional yeast
- 2 teaspoons balsamic vinegar (optional)
- generous grating black pepper
- Salt to taste
- Cook the Job’s tears or your choice of grain according to package directions. For Job’s tears, I used 2 cups of water and cooked, covered, on low for an hour. Then I drained the water off before proceeding with the recipe.
- Remove the stems from the chard just where the leaf meets the stem. Chop each stem into 1/2-inch pieces and set aside. Slice the leaves into 1/2-inch slices and keep separate from the stems.
- Heat a large, non-stick skillet over medium high heat. Add the chard stems and the onion and cook, stirring regularly, until the onion begins to turn golden. Add water a tablespoon at a time to prevent sticking, if necessary. Add the garlic and red pepper flakes and cook for another minute.
- Add the cooked Job’s tears, beans, tomatoes, basil, and olives and bring to a simmer. Add the chard leaves, reduce heat to medium, and cover tightly. Cook, stirring occasionally, until chard is tender (allow 5-12 minutes, depending on your taste). Add the nutritional yeast and vinegar, and salt and pepper to taste
Notes: If chard is unavailable, kale makes a good substitute, though you may not need the balsamic vinegar, which I use to cut the bitter flavor of the chard.