1 cup borlotti beans, pre-soaked

½ cup pearl barley

2 potatoes, diced

2 carrots, diced

2 sticks celery, finely chopped

2 onions, chopped

2 cloves of garlic, chopped

1 heaped teaspoon Marmite, Vegemite or miso

1 heaped teaspoon tomato paste

1 teaspoon fenugreek

2 bay leaves

¼ cup chopped sundried tomatoes

olive oil, salt

fresh chilli to taste (optional)

1.

Soak beans overnight. Drain and rinse several times. (Tinned beans can be used as an alternative, but must be added near the end of cooking.)

2.

Chop potatoes, carrots, celery, onions, garlic, sundried tomatoes and chilli if required.

3.

Preheat olive oil in large pot. Add chopped onion and garlic and stir fry until golden.

4.

Add tomato paste and stir until colour evenly distributed.

5.

Add plenty of water, salt to taste.

6.

Add beans, barley, vegetables and seasoning (bay leaves, fenugreek and chilli if required).

7.

Ensure water level is enough to generously submerge all ingredients - add more if necessary

8.

Bring to the boil. Reduce heat and add Marmite, Vegemite or miso.

9.

Simmer with lid ajar until beans tender.

10.

Serve piping hot.