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We hope you got benefit from reading it, now let’s go back to pressed barley, tomato and bean stew recipe. You can have pressed barley, tomato and bean stew using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Pressed Barley, Tomato and Bean Stew:
- You need 80 grams Pressed barley
- You need 1 can Chopped tomatoes
- Prepare 100 grams Beans (pre-cooked mixed beans are easiest)
- Provide 1/2 Onion
- Provide 1 small carrot
- Prepare 2 Green peppers
- Use 2 Soup stock cubes
- Prepare 800 ml Water (sounds like a lot, but it'll evaporate)
- Use 1 Salt and pepper
- Prepare 1 to garnish, if available Daikon radish sprouts
Steps to make Pressed Barley, Tomato and Bean Stew:
- Soak the pressed barley in water for 20-30 minutes.
- Mince the onion, carrot and bell peppers. I sometimes add ginger and garlic.
- Add the oil to a pan, and lightly sauté the minced vegetables.
- Add water and gently simmer the vegetables. Drain the pressed barley, and the soup stock cubes.
- Simmer for 20 minutes, and it should look like this.
- Add the canned chopped tomatoes If using canned whole tomatoes, mash up a bit before adding.
- This time, I used 50 g each of frozen mixed beans and green peas.
- Add the frozen beans to the soup and simmer for about 3-5 minutes. Season with salt and pepper to finish.
- Garnish the soup with daikon radish sprouts, or similar.
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