Root Vegetable, Black Eye Bean and Barley Stew V DF 1

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.

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