Beef bones
Ham bone
Celery
Onion
Bay Leaf
Carrot
Barley
Thyme
Salt and pepper to taste
Make a bone broth with the beef bones, ham bone, celery, onion, and bay leaves. I simmered mine for 48 hours after roasted the bones.
Retain some of the onion and meat from the bones.
Boil barley separately.
Combine the onion, meat, and broth with sliced carrots and cooked barley. Add thyme. Simmer until carrots are tender. Add salt and pepper to taste.
Enjoy.
My adaptation:
1 lb dried broad beans (aka fava beans) or chickpeas
2-3 yellow onions
6 cloves garlic
1/4 c clarified butter (aka ghee)
2 tsp powder douce
Bunch of parsley
Glug of mead
Salt to taste
Soak bean overnight then boil beans until soft. Chop onions and garlic. Separately chop green tops of parsley. Melt clarified butter in pan and add onions and garlic. Gently sweat the onions and garlic. Add about 1.5 tsp of powder douce and beans. Add salt as desired. Remove from heat and place into a bowl. Deglaze pan with a healthy splash of dry cider or mead and gently stir into the beans. Stir in parsley. Serve warm with a remaining powder douce sprinkled on top.