Ricetta Pressed Barley, Tomato and Bean Stew Einfach

Pressed Barley, Tomato and Bean Stew - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Pressed Barley, Tomato and Bean Stew! A quick and easy dinner that is ready in under 30 minutes!

You can cook Pressed Barley, Tomato and Bean Stew with 10 Ingredients and 9 steps. See the following guide!

1. 80 grams Pressed barley.
2. 1 can Chopped tomatoes.
3. 100 grams Beans (pre-cooked mixed beans are easiest).
4. 1/2 Onion.
5. 1 small carrot.
6. 2 Green peppers.
7. 2 Soup stock cubes.
8. 800 ml Water (sounds like a lot, but it'll evaporate).
9. 1 Salt and pepper.
10. 1 to garnish, if available Daikon radish sprouts.

1. Soak the pressed barley in water for 20-30 minutes..
2. Mince the onion, carrot and bell peppers. I sometimes add ginger and garlic..
3. Add the oil to a pan, and lightly sauté the minced vegetables..
4. Add water and gently simmer the vegetables. Drain the pressed barley, and the soup stock cubes..
5. Simmer for 20 minutes, and it should look like this..
6. Add the canned chopped tomatoes If using canned whole tomatoes, mash up a bit before adding..
7. This time, I used 50 g each of frozen mixed beans and green peas..
8. Add the frozen beans to the soup and simmer for about 3-5 minutes. Season with salt and pepper to finish..
9. Garnish the soup with daikon radish sprouts, or similar..