If using dried beans, clean and soak overnight. Cook in water
to cover by three inches for about 1 to 1-1/2 hours. When tender, drain
and set aside.
Heat oil. Stir in onion
and cook over medium heat until onion is just becoming translucent.
Stir in leek, parsnip,
and carrot. Cook, stirring for two minutes.
Add barley, reserved
butterbeans and hot stock.
Pour in lager slowly.
It will foam. When foaming subsides, stir in marjoram, parsley, rosemary
and mustard. Bring to the boil, turn down heat and simmer, covered, until
vegetables and barley are cooked, about 1 to 1-1/2 hours. Taste for season.
Add salt and pepper to taste.
Serves: 2 to 4 people
"ENJOY with hunks
of bread or jacket (baked), boiled or mashed potatoes." Isobel Lane