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Root Vegetable, Black Eye Bean and Barley Stew V DF

15 minutes 1 hour 7 servings

This thick and comforting winter vegetable stew makes a large amount, perfect for sharing or making ahead for lunches. Simply thin it out with a bit of extra stock or water to re-heat.  

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Ingredients

  • 2 vegetable stock pots
  • 1 tablespoon cold-pressed rapeseed oil
  • 1 brown onion, diced
  • 2 teaspoon Epicure Chopped Garlic
  • 2 tablespoons Epicure Tomato Double Concentrate Puree
  • 100 ml dry white wine
  • ½ swede
  • 2 large carrots
  • 1 large parsnip
  • 1 large sweet potato
  • 200g pearl barley, rinsed and drained
  • 1 ½ teaspoons chunky salt + more to taste
  • 4 sprigs rosemary
  • 2 bay leaves
  • 2 tins Epicure Black Eye Beans, rinsed and drained
  • 120g fresh spinach

The recipe Root Vegetable, Black Eye Bean and Barley Stew Kitchen Mode

  • 1

    Set a kettle on to boil with 1 litre water. Put stock pods in a bowl or large measuring cup and pour over boiling water when ready, stirring to dissolve. Set aside for later.

  • 2

    Meanwhile, dice the onion. Peel and chop the swede, carrots and parsnips into large bite size chunks (about 1 inch). You want large chunks as they will be cooking for quite a while and you want them to keep their shape and texture. Peel and dice the sweet potato a bit larger than the rest (about 1.5 inches) as it will cook faster.

  • 3

    Set a large heavy bottomed pan over medium heat with a tablespoon of oil. Add the onion along with a pinch of salt. Cook, stirring often, until softened (about 5 minutes). Add the garlic and cook for 30 seconds to take the edge off. Add the tomato puree and cook 2 minutes, stirring to avoid scorching. Now add the wine and turn the heat up to medium high. Cook at a fast simmer for 2 minutes to evaporate a bit.

  • 4

    Add the swede, carrots, parsnip, sweet potato and barley to the pot. Stir in the vegetable stock and salt. Nestle the rosemary and bay leaves into the stock. Pop on a lid, turn the heat to high and bring to a boil. Once at a boil, lower the heat to the lowest setting and simmer for 30 minutes.

  • 5

    After 30 minutes, carefully remove the rosemary and discard. Stir in the black eye beans. Again, cover and raise the heat to bring back up to a simmer and then lower to the lowest setting and cook for another 15 minutes more, or until the barley and veg are just cooked through.

  • 6

    Remove and discard the bay leaves. Stir through the spinach. Heat and stir gently just until the spinach has wilted a bit. Taste and season with salt, if needed.

  • 7

    Spoon into bowls and serve with a side of crusty bread.