Pearl Barley and Borlotti Bean One-pot

The Illustrated Quick Cook

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Ingredients

1 tbsp olive oil		15 oz (425 g) can borlotti (cranberry) beans, drained and rinsed
1 onion, finely chopped		14 oz (400 g) can diced tomatoes, with juices
sea salt and freshly ground black pepper		4 cups (1.1 liters) hot vegetable stock
½ cup (125 g) dry red wine		hot chili oil, to serve (optional)
1½ cups (6 oz/175 g) pearl barley

Prep: 10 min Total: 60 min

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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.

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