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.
200g uncooked pearl barley
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
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Bring the barley and water to the boil in a pot. Cover, reduce heat to low and simmer 30 minutes or until tender.
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.