Total time: about 50–55 min · Preparation: 15 min · Cooking: 35–40 min
Thank you to my dear sister Selma for inspiring me every day and for making such delicious Cabera recipes.
Ingredients
Using the 300 g Cabera packs:
- 1 pack Cabera Organic Frozen Sweet Corn (300 g)
- 1 pack Cabera Organic Frozen Whole Green Beans (300 g)
- ¾ cup (150 g) pearled barley, rinsed
- 3–4 medium potatoes (about 500 g), peeled and cut into 2 cm cubes
- 1 can (400 g) red kidney beans, drained and rinsed
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 2 medium carrots, sliced into rounds (optional but adds nice colour!)
- 1 can (400 g) crushed tomatoes or 2 fresh tomatoes, chopped
- 1.5–2 L vegetable broth (or water and an organic stock cube)
- 2 tbsp olive oil
- Seasonings: 1 tsp dried thyme, 1 tsp dried oregano, salt, pepper, a pinch of smoked paprika (optional for extra flavour)
- Optional: fresh chopped parsley or a squeeze of lemon juice to finish
Method
- In a large pot, heat the olive oil. Sauté the onion for 3–4 minutes until translucent, then add the garlic and carrots and cook 2 more minutes.
- Add the potato cubes, rinsed barley, tomatoes, broth, thyme, oregano, salt and pepper. Bring to a boil.
- Reduce to medium-low heat, cover and simmer 20–25 minutes, until the barley and potatoes are tender. Stir occasionally.
- Stir in the drained red kidney beans, the whole pack of Cabera Frozen Sweet Corn and the whole pack of Cabera Frozen Whole Green Beans. No need to thaw!
- Simmer for another 10 minutes so everything is hot and fragrant. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.