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Pearl Barley and Borlotti Bean One-pot

Categories: Big-Batch Meals, Comfort Foods, Low-fat, Spicy, Vegetarian
Type: Soups and Stews

This one-pot meal combines barley, beans, and whole lot of flavor.

Prep Time: 10M

Cooking Time: 45M

Serves: 6


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • sea salt and freshly ground black pepper
  • 1/2 cup (125g) dry red wine
  • 11/2 cups (6oz/175g) pearl barley
  • 15oz (425g) can borlotti (cranberry) beans, drained and rinsed
  • 14oz (400g) can diced tomatoes, with juices
  • 4 cups (1.1 liters) hot vegetable stock hot chili oil, to serve (optional)
Pearl Barley and Borlotti Bean One-pot photo

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  1. Heat the oil in a large heavy saucepan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Increase the heat, pour in the wine, and bubble for about 5 minutes.
  2. Reduce the heat to low, add the pearl barley, and stir well until it has absorbed all the liquid. Stir in the beans, tomatoes, and hot stock. Return to a boil, and continue boiling for 5 minutes.
  3. Reduce the heat to low once again, season well with salt and pepper, and gently simmer for 25-40 minutes until the pearl barley is cooked and all the stock has been absorbed. If the mixture starts to dry out, add a little hot water.
  4. Drizzle with a splash of chili oil and serve hot, either on its own or with some fresh crusty bread.
  • This is delicious cooked with farro instead of pearl barley. You can find farro in health food stores, Italian delis, or in some supermarkets.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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