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Ingredients
Method
- 150g pearl barley
- 400ml veg stock
- 2 x 400g tins of cannellini beans, drained
- 600g fennel, finely chopped
- 100g black olives, chopped
- 2 crushed garlic cloves
- 2 bay leaves
- ½ tbsp olive oil
- 8 tomatoes
- Lemon juice
- Preheat the oven to 200C. Place the barley, stock, beans, fennel, olives, bay leaves, garlic and oil in a casserole dish, and stir to combine. Pop the tomatoes on top, cover with the lid, and cook for 1 hour.
- Season the stew with lemon juice, salt, and pepper, and lightly crush the cooked tomatoes so the juices run through the plump barley and other ingredients. Serve with crusty bread.
1 hr
4 serving

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