Mince and barley supper

Mince and barley supper


19 people made this

About this recipe: This is a tasty way to use barley - an ultra healthy grain. Barley is combined with a mixture of mince, kidney beans, courgette, red pepper and spices, then topped with a bit of grated Cheddar before serving. Serve this right at the table out of the frying pan for a rustic, family friendly dish. Leftovers are just as good the next day!


Serves: 6 

  • 200g pearl barley
  • 700ml water
  • 1/2 tablespoon olive oil
  • 250g lean minced beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 large red pepper, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (400g) tin chopped tomatoes
  • 1/2 courgette, chopped
  • 1 (400g) tin kidney beans, rinsed and drained
  • 100g grated Cheddar cheese

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Bring the barley and water to the boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender and the liquid is absorbed, about 30 minutes.
  2. Heat the oil in a large frying pan over medium-high heat; stir in the mince. Cook and stir until the mince is crumbly, evenly browned, and no longer pink. Drain and discard any excess fat. Stir in the onion and garlic; cook until tender, about 5 minutes. Add the pepper, oregano, basil, salt and pepper. Cook and stir until the pepper is tender, about 5 minutes.
  3. Stir in the cooked barley, tomatoes, courgette and kidney beans. Bring the mixture to the boil, reduce heat, cover and simmer until the vegetables are tender, about 5 to 10 minutes. Remove the pan from the hob, sprinkle the cheese over the top, replace the cover, and let stand until the cheese melts, about 1 to 2 minutes.

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Reviews (2)


Bit bland. May add a bit of chilli sauce or extra seasoning next time - 29 Jan 2016


Superb bit to much for 2 people, next time I will freeze some and see if it is just as nice when thawed out and reheated. - 30 Dec 2015

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