Black Bean Stew with Pearl Barley

Serves: 4
Cooks in: 35 minutes
Difficulty: 3/10
Gluten free


2 tbs Vegetable Oil
1 Red Onion, finely chopped
3 Cloves of Garlic, minced
1 Fresh Chilli, chopped fine
2 tsp Sea Salt
1 tsp Ground Coriander
2 tbs Chipotle Paste
2 tsp Ground Cumin
1/2 tsp Ground Cinnamon
2 tsp Dried Oregano
2 tsp Dried Thyme
2 cans Black Beans, drained & rinsed
1 can Chickpeas, drained & rinsed
2 cups/480ml Water
2 tbs Tomato Puree
2 tbs Tamari or Soy Sauce
Juice of 1 Lime
1 tbs Dark Chocolate, chopped small
Handful Chopped Coriander 

Peal Barley 

1 & 1/2 cups/300g Pearl Barley
Juice & Zest of 1 Lime
Pinch Sea Salt & Pepper 

Garnish with

Vegan Yoghurt or Vegan Sour Cream
Fresh Cherry Tomatoes
Fresh Coriander
Fried Plantain 


Pre heat a saucepan over a medium heat & add the oil followed by the onion, garlic, chilli & salt. Sauté until softened. 

Add the dried spices and herbs then cook for 3-4 minutes. Stirring often. Next to the pan add chipotle paste, black beans & chickpeas followed by the water, tomato puree, soy sauce & lime juice.

Place a lid on the pan & allow the beans to simmer for around 20 minutes or until the lovely liquid has thickened up. 

Meanwhile cook the pearl barley to the packet instructions and once cooked simply mix through the lime juice, zest & seasoning.

Just before serving stir the chocolate and chopped coriander through the stew.

Serve up the stew with the barley. I like to garnish mine with a drizzle of vegan yoghurt or sour cream, fresh coriander, tomatoes & fried plantain.