Bring to boil water ( or vegetable broth ). Boil barley until tender ( 50-60 minutes ). If you boil it in water, then add fragrant pepper and Bay leaf. Boil grits in advance, which will significantly reduce the cooking time of our food. I use barley in bags. Very convenient. In one sachet for two cups of cooked grits. One glass of use, the second freeze.

Then peel the onion and cut it into half rings. Heat the oil and fry onion on medium heat until Golden brown. sprinkle with a little sugar and add salt. Simmer on low heat till brownish color.

Mushrooms cut into slices, shred the garlic. Fry on medium heat for 2 minutes. Then add caramelized onions, thyme, salt and pepper to taste. Cook for 10 more minutes.

Beans wash with cold water, add to the mushrooms in the pan along with the barley, pour 100-150 ml. of water and balsamic vinegar. Bring to a boil, add chopped spinach and cook quite a bit, a minute or two to wilted leaves of spinach.

Decompose the dish on plates and served to the table. If desired, sprinkle with grated cheese. Bon appetit!