Smoky bean and barley stew with greens

This delicious and nourishing meal is perfect for a cold winter’s day. Ideal for 4-6 people, this recipe takes just 15 minutes to prepare and 45 minutes to cook.

  • 1 tablespoon olive oil
  • 1 large brown onion, diced
  • 3 garlic cloves, minced
  • 1 carrot and 1 celery stalk, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 cup pearl barley, rinsed
  • 400 grams (1 tin) crushed tomatoes
  • 2 litres low-sodium vegetable stock
  • 400 grams (1 tin) cannellini beans, drained
  • 400 grams (1 tin) kidney beans, drained
  • 1 bunch kale or silverbeet, stems removed, shredded
  • 1 tablespoon lemon juice
  • Sea salt and black pepper
  1. Heat oil in a large pot over medium heat. Sauté onion, carrot, and celery for 6–7 minutes until soft. Add garlic; cook 1 minute.
  2. Stir in smoked paprika and cumin for 30 seconds.
  3. Add barley, tomatoes, and stock. Bring to a boil, then simmer 30 minutes.
  4. Add beans; simmer 10 minutes more, adding water if needed.
  5. Stir in greens until wilted, finish with lemon juice, season, and serve.

Hopewood tip: For extra depth, add a chopped roasted capsicum or a splash of balsamic in step 5.

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