Barley and Red Kidney Beans

Hearty and filling

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Barley and Red Kidney Beans

Another addition to our Barley recipes is this dish with either Red Kidney Beans or Cannellini Beans. Hearty and filling, this is served piping hot as an accompaniment to your other dishes. It goes very well with vegetable dishes, for example, Stir Fried Vegetables with Red Chilli Paste.

It is definitely a Winter dish, with beautiful flavours of sage and onion and the heartiness of the beans and barley. There is nothing better than this simmering on the stove on a wet and cold Winter afternoon.

Are you looking for similar recipes? Try Barley with Crispy Tofu, White Bean Soup, and Kidney Bean Sundal.

We have other Barley recipes that you might like to browse, and other Red Kidney Bean recipes. Or explore our easy Late-Winter recipes.

Barley and Red Kidney Beans

Barley and Red Kidney Beans or Cannellini Beans in a Wintery Kitchen

Serves: 2 – 3 serves

ingredients
25 g butter
1 Tblspn olive oil
1 carrot, sliced into 1/2cm slices (or diced)
1 red or white onion, diced
50g pearl barley
3 sage leaves
450ml vegetable stock
0.5 tspn turmeric powder
425g of cooked, Kidney Beans or Cannellini Beans, or used canned beans
salt and freshly ground black pepper
parsley, spring onions (Green Onions in the US) or Chives for garnish

method
If using dried kidney or cannellini beans, soak them for 8 hours and then cook until tender. This will take 40 – 60 mins, depending on the dryness of the beans.

Melt the butter and oil in a large pan and add the carrots and onions. Cook until tender, about 7 – 10 minutes.

Add the sage and pearl barley and roast the barley in the butter with the vegetables for 1 – 2 minutes, stirring. Add the stock and turmeric powder, mix carefully but thoroughly, cover and cook until the barley is tender and most of the liquid is absorbed. This will take about 30 – 45 minutes, depending on the dryness of your barley. Add more stock during cooking if required.

Stir in the kidney or cannellini beans, recover and and cook over low heat for 5 minutes until the beans are heated through. Season with black pepper and salt to taste. Serve piping hot, garnished with parsley, spring onions or chives.

recipe notes and alternatives
This time, I also added some dried curry leaves, as I had them readily available.

A little chilli powder also goes well with this dish. Or stir through a little Chilli Paste or Chilli Jam.

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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