3 cups cooked beans (I used white beans and kidney beans)
2 TBS apple cider vinegar
¼ tsp salt
Instructions
In a large pot or dutch oven, saute onion and celery in olive oil until soft, about 10 minutes. Add garlic, carrot, and mushrooms and saute until liquid starts to form in the bottom of the pan.
Stir in oregano through barley and simmer covered for 30 minutes. Add beans and simmer 15-20 more minutes, or until barley is cooked.
Remove from heat and stir in vinegar and salt.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/bean-barley-mushroom-stew/