Bean and Barley Stew

Bean and Barley Stew


73 people made this

About this recipe: This is a hearty vegan-friendly stew, which is the perfect dish for the cold winter months. Barley is simmered with cannellini beans, chopped tomatoes and spinach. Enjoy with crusty bread, if desired.


Serves: 6 

  • 200g uncooked pearl barley
  • 700ml water
  • 1 teaspoon olive oil
  • 160g chopped onion
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon dried rosemary
  • 75g small fresh mushrooms
  • 150g chopped yellow pepper
  • 2 tablespoons white wine
  • 1 (410g) tin cannellini beans, drained and rinsed
  • 1 (400g) tin chopped tomatoes, drained
  • 60g fresh spinach
  • 1 pinch crushed chillies

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Bring the barley and water to the boil in a pot. Cover, reduce heat to low and simmer 30 minutes or until tender.
  2. Heat the olive oil in a large pot over medium heat and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow pepper and wine into the pot and cook 5 minutes. Stir in the cooked barley, beans, tomatoes and spinach. Season with crushed chillies. Continue cooking 10 minutes or until spinach is wilted.

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