Name: Bean and Grain Stew with Garlic and Chiles
Yield: 4 servings
Ingredients: 1 medium onion, peeled, halved; 2 cups soldier, cranberry, or pinto beans, soaked overnight, drained; Kosher salt; 1 cup any combination black barley, whole hull-less barley, rye berries, wheat berries, and/or other whole grains; 4 cups coarsely torn whole wheat sourdough bread; ¾ cup plus 2 tablespoons olive oil, divided; 1 red chile, such as Fresno, sliced; 2 tablespoons seasoned rice vinegar; 1 head of garlic, peeled, separated into cloves, sliced; 5 ounces maitake or other mushrooms, torn into bite-size pieces; 1 small bunch of Tuscan kale, center ribs and stems removed, torn into large pieces; 2 tablespoons red wine vinegar; Freshly ground black pepper; 1 tablespoon (or more) fresh lemon juice; 2 tablespoons sliced chives

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Photo by Alex Lau, Styling by Sue Li

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan, but chef chef Danny Newberg of Joint Venture, an ongoing food and cultural collaborative project between chefs, artists, fishermen, and farmers, made it happen. This is how he builds the most insanely delicious bean stew we have ever eaten, vegan or not.

Recipe notes