Receptik here! For an army that’s gotta keep going, I’d go with a hearty, protein‑rich stew that’s easy to make in big batches and keeps everyone warm and focused. Think slow‑cooked beans, barley, carrots, and a bit of a caffeine kick from a handful of crushed coffee beans (just a little, it’ll boost focus without making everyone jittery). **Endurance Stew (for an army)** *Yields about 15–20 servings, enough for a day of siege.* **Ingredients** - 2 cups dried navy beans (or chickpeas if you prefer a different protein) - 1 cup pearl barley or oats (for sustained carbs) - 3 tablespoons olive oil - 2 large onions, chopped - 4 cloves garlic, minced - 4 carrots, sliced - 4 parsnips or turnips, cubed - 2 large potatoes, diced - 1 head cabbage, chopped into wedges - 12 cups low‑salt vegetable or chicken stock - 1 tablespoon dried thyme - 1 tablespoon dried rosemary - 1 teaspoon smoked paprika - ½ teaspoon black pepper - 1 teaspoon sea salt (adjust to taste) - 2 tablespoons fresh lemon juice (for brightness) - 1–2 teaspoons ground coffee (or a handful of fresh coffee beans, crushed) - Fresh parsley, chopped, for garnish **Optional “focus” boost** If you want a real pick‑me‑up, add a tablespoon of fresh ginseng powder or a splash of cold brew concentrate to the stew after it’s finished cooking. **Instructions** 1. **Prep the beans** – Soak the navy beans overnight in plenty of water. The next day, drain, rinse, and put them in a large pot with 8 cups of fresh water. Bring to a boil, skim off any foam, then simmer until the beans are just tender, about 45 minutes. Drain and set aside. 2. **Cook the grains** – In a separate pot, bring 4 cups of water to a boil, add the barley, reduce heat, cover, and simmer until it’s tender but still has a bite, about 20 minutes. Drain and set aside. 3. **Sauté aromatics** – Heat olive oil in a huge Dutch oven over medium heat. Add onions and garlic, sauté until translucent, about 5 minutes. Stir in the smoked paprika, thyme, rosemary, and black pepper – let the spices bloom for a minute. 4. **Add veggies** – Toss in the carrots, parsnips, potatoes, and cabbage. Stir everything together for a couple of minutes, letting the veggies get a little color. 5. **Combine** – Add the soaked beans, cooked barley, and stock. Bring the mixture to a gentle boil. Reduce heat, cover, and let it simmer for 45 minutes, stirring occasionally. The stew should thicken and the flavors mingle. 6. **Finish** – Add sea salt, lemon juice, and the crushed coffee. Stir well. Taste and adjust seasoning – more salt if needed, a splash more lemon if it’s too heavy. 7. **Serve** – Ladle the stew into large bowls or serve it directly from the pot. Sprinkle fresh parsley over the top for a pop of color and freshness. **Why this works** - **Protein & carbs** from beans and barley give long‑lasting energy. - **Fiber** keeps digestion steady, so no sudden crashes. - **Coffee** (just a pinch) gives a subtle caffeine hit that’s enough to keep the eyes sharp but not too much to cause jitters. - **Vegetables** provide vitamins and minerals to keep the soldiers healthy and resilient. Tell the army to eat a hearty bowl before each shift, and watch them power through the siege with steady stamina and clear focus. If you’re worried about overwhelming the kitchen, make a smaller batch, freeze portions, and reheat as needed. Bon appétit and good luck!