Ingredients 6 cups water
10g vegetable stock cube, crumbled
½ cup pearl barley
1 onion, quartered
1 clove garlic, peeled
1 bay leaf
3 sprigs fresh thyme
400g can cannellini beans, drained and rinsed
¼ cup lemon juice
¼ cup chopped fresh parsley
1 teaspoon olive oil
- Bring the water, stock cube and barley to the boil in a large saucepan over a medium heat.
- Add onion, garlic, bay leaf and thyme. Simmer for 45 minutes or until the barley is tender.
- Remove the pan from the heat and allow to cool slightly. Remove the bay leaf and thyme and discard.
- Place the mixture into the bowl of a food processor, add the cannellini beans and process until smooth.
- Stir through the lemon juice. Serve sprinkled with parsley and a drizzle of olive oil.
