Recipe

Method

1. Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic, celery, carrot and thyme, and cook, stirring, for 8-10 minutes until onion is soft

2. Add the barley and stir to coat in the onion mixture. Add the vegetable stock and 1 litre (4 cups) water, then bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until barley is slightly tender- taste check and season

3. Add the beans and tomato, and stir to combine. Bring back to a simmer and cook until barley and beans are soft- make sure you stir regularly as beans can stick and burn easily

Taste test and season. Serve in bowls sprinkled with parsley

Recipe Tester Notes: if beans do catch at all we reccomend adding a bit of BBQ sauce as that turns the burnt flavour smokey. This recipe stores and freezes well.