{"id":7112,"slug":"beans-and-barley","title":"BEANS AND BARLEY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of navy beans","one quart boiling water","one teaspoon of salt","one-half cup of barley","fat soup stock","seasoning to taste"],"ingredients_norm":["navy bean","boiling water","salt","barley","fat soup stock","seasoning"],"steps":["Soak one-half cup of navy beans in cold water overnight.","Drain and cook in one quart boiling water with one teaspoon of salt until tender but not broken, add one-half cup of barley and let cook slowly until barley is tender, about one-half hour.","Add fat soup stock as the water evaporates.","Season to taste and bake in medium oven about one-half hour or until dry but not browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w39:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5fdbf84ab1f4a2d284b0bc1931589d749b41cf9ae3bcd5bcbee17de4709e45e7","created_at":"2026-08-02T16:57:45Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/beans-and-barley"}