Monday, 14 March 2016

Tuscan bean and barley stew



olive oil

garlic 1 clove, crushed

carrots 2, diced small

celery 2 sticks, diced small

leek 1 large, chopped

vegetable stock 900ml

tomato purée 1 tbsp

pearl barley 3 tbsp

borlotti beans 1 x 400g tin,

leafy greens about 150g, any woody stalks removed and shredded

crusty bread to serve



step 1

Heat 2 tbsp oil in a large pan then add the garlic, carrots, celery and leeks and cook until softened. Add the stock, tomato purée and barley. Bring to a simmer then cook for 15-20 minutes until barley is just tender. Add the beans and greens and simmer for 5 more minutes. Serve with crusty bread.


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