Bean and Barley Salad with Preserved Lemon

1 cup dried Yellow Indian Woman beans from Rancho Gordo

1/2 onion, roughly chopped

1 cup barley (Trader Joe’s 10-Minute, or pearled, or hulled)

2 tablespoons finely chopped preserved lemon

1/3 cup chopped green onion, white and pale green parts

About 1 cup chopped fresh flat-leaf parsley or arugula

Dressing:

1/3 cup extra virgin olive oil

2 garlic cloves, smashed

1/4 cup fresh lemon juice

2 teaspoons harissa paste

Salt and freshly ground pepper

To cook beans:

Pick over dried beans and rinse thoroughly in cold water.  Place cleaned beans in a bowl of fresh cold water, cover, and soak for 2 to 6 hours; drain and rinse well.  Cover beans with 2" of water, add onion, and simmer 1 or more hours, until beans are tender.  Add 2 teaspoons salt about 15 minutes before end of cooking time.  Alternatively, cook soaked beans in Instant Pot for 8 minutes, add salt, and simmer for 15 more minutes.  Drain beans.

To cook barley:

Combine 1 cup barley and 3 cups water or stock in a saucepan.  Add a generous pinch of salt.  Bring to a boil over high heat.  Keep an eye on the pot to make sure it doesn't boil over.  When barley has reached a boil, lower the heat to a simmer, cover, and cook until barley is done.  For Trader Joe's 10-minute barley, check at 10 minutes.  For pearl barley, check at 25 minutes.  For hulled barley, check at 40 minutes.  Barley is done when it has tripled in volume and is soft yet chewy.  Add more water if pan becomes dry before barley has finished cooking; check every 5 minutes until desired chewiness is reached.  Drain barley.

Combine beans and barley in a bowl with preserved lemons, green onions, and parsley or arugula.

Combine the olive oil with smashed garlic to infuse.  Mix together lemon juice, harissa, and salt and pepper.  Slowly whisk in olive oil (garlic removed). 

Pour dressing over salad and toss.  Taste and adjust the seasonings.  Serve at room temperature.

Serves 4.

From Heirloom Beans by Steve Sando and Vanessa Barrington, with many changes (barley cooking instructions from thekitchn.com)