Mediterranean bean and barley stew

Mediterranean bean and barley stew

Thank you Donna for sharing your recipe!!

That is dinner sorted for me tonight, plus extras for the freezer!  This is 6 large portions to have with veggies on the side but could serve smaller portions to go with rice, quinoa, couscous, potatoes or whatever else you fancy.

I added an extra pepper in todays batch as it needed using up. Could add mushrooms also or what ever veggies you want. I also used rehydrated dried sundried tomatoes today as didn’t have a jar in 😊

Mediterranean bean and barley stew

180g Pearl barley, pre cooked as I like it extra soft
1 tin of cannellini beans, drained and rinsed
1 sml red onion, chopped
1 sml brown onion, chopped
4 cloves garlic, minced
2 zucchinis  quartered and sliced and fried in oil (add to stew at the end of cooking)
2 sticks celery, chopped
6 carrots, chopped
1 Tin of tomatoes and fill tin with water and add in also
1 vegetable stock cube
6 sundried tomatoes, chopped
1 tsp thyme
1 tbsp mixed herbs
2 tbsp smoked paprika
1 tsp onion powder
1 tsp sugar
2 tbsp tomato purée
Salt and pepper to taste

Fry the onions, garlic, celery and carrots in a little oil (I used the oil from the sundried tomato jar) for 5-10 mins
Add in all other ingredients, excluding the fried zucchini as they will soften to much and turn to mush.
Simmer until carrots are cooked through, may have to add more water if needed whilst cooking. Once ready add in the zucchini slices to heat through and serve.

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Mediterranean bean and barley stew

This is 6 large portions to have with veggies on the side but could serve smaller portions to go with rice, quinoa, couscous, potatoes or whatever else you fancy.

Ingredients

• 180 g Pearl barley pre cooked as I like it extra soft
• 1 tin of cannellini beans drained and rinsed
• 1 sml red onion chopped
• 1 sml brown onion chopped
• 4 cloves garlic minced
• 2 zucchinis quartered and sliced and fried in oil add to stew at the end of cooking
• 2 sticks celery chopped
• 6 carrots chopped
• 1 Tin of tomatoes and fill tin with water and add in also
• 1 vegetable stock cube
• 6 sundried tomatoes chopped
• 1 tsp thyme
• 1 tbsp mixed herbs
• 2 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp sugar
• 2 tbsp tomato purée
• Salt and pepper to taste

Instructions

1. Fry the onions, garlic, celery and carrots in a little oil (I used the oil from the sundried tomato jar) for 5-10 mins
2. Add in all other ingredients, excluding the fried zucchini as they will soften to much and turn to mush.
3. Simmer until carrots are cooked through, may have to add more water if needed whilst cooking. Once ready add in the zucchini slices to heat through and serve.

Recipe Notes

added an extra pepper in todays batch as it needed using up. Could add mushrooms also or what ever veggies you want. I also used rehydrated dried sundried tomatoes

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