Bean and Barley Stew

    1 hour 15 min

    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.

    76 people made this

    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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    Average global rating:

    Reviews in English (63)


    I'm not exactly sure this recipe should be in the Soup collection; however, I very much like the flavor and textures. It is a very dry, thick stew - I ate it with a fork - but I don't know that I'd want more liquid in it. If you like these ingredients, you will most definitely like this recipe! (Note: I did spice it up a bit with jalapeno slices and Tabasco sauce.)  -  12 May 2005  (Review from Allrecipes US | Canada)


    I thought this was one of the best stews I have made yet this season. I used four cups of vegetable broth instead of water to give it extra flavor. Yum!  -  23 Mar 2006  (Review from Allrecipes US | Canada)


    This was very tasty, but as others have mentioned it was really almost too thick and needed some seasoning help. I added some vegetable stock to thin it out a bit and added some cajun type seasonings, more garlic and some more spinach to this. I tasted it right after I made it and really wasn't that impressed, but I let it sit in the fridge overnight and then WOW. Really much better!  -  28 Feb 2007  (Review from Allrecipes US | Canada)