Bean and Barley Stew
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.
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(83)
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)