Name: Pearl Barley & Butterbean Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 200g (dry) Pearl Barley; 2 tins (drained) Butterbeans (tinned); 150g Kale (curly); 1 tin Tinned Tomatoes; 2 large carrots Carrots; 1 large onion Onions; 2 stalks Celery; 3 cloves Garlic; 1.5 tbsp Tomato Purée; 1 tbsp Olive Oil

107

kcal

Protein

17g

Carbs

Fat

£0.22

Per Serving

⏱ Prep: 10 min 🍳 Cook: 40 min 🍽 Serves 4

🛒 Ingredients

Ingredient	Amount	Calories
Pearl Barley	200g (dry)	176 kcal
Butterbeans (tinned)	2 tins (drained)	139.2 kcal
Kale (curly)	150g	18.4 kcal
Tinned Tomatoes	1 tin	18 kcal
Carrots	2 large carrots	17.5 kcal
Onions	1 large onion	13.5 kcal
Celery	2 stalks	4.3 kcal
Garlic	3 cloves	2.5 kcal
Tomato Purée	1.5 tbsp	4.9 kcal
Olive Oil	1 tbsp	33.6 kcal

👨‍🍳 Method

1Dice onion, carrots, and celery. Mince garlic.
2Heat olive oil in a large pot. Fry onion, carrots, and celery 5 minutes.
3Add garlic and tomato purée; cook 1 minute.
4Add pearl barley, tinned tomatoes, and 800ml water. Bring to a boil.
5Reduce heat and simmer 25 minutes until barley is almost tender.
6Add butterbeans and kale. Cook 8-10 minutes until barley is fully cooked.
7Season well and serve.

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