5 lrg onions
4 tblsp olive oil
4 sm cans chopped tomato
1kg red kidney beans, black eyed beans and cannelloni beans
3 tblsp of tomato paste
Paprika 1 teaspoon
Barley soaked 2 cups
Veg stock 11/2 litre
Lemon zest and juice of one lemon
Fry the onions in a large saucepan, covered for about 10 minutes until soft but not brown.
Add carrots, cook for about 5 minutes add barley and stock then add tomatoes and beans, season add add tomato paste
Add lemon zest and juice
Let mixture gently simmer until barley is soft, then serve
Goes great with rainbow salad and/or green salad with sprouted mung beans, and or steamed greens such as broccoli and green beans.
Goes with corn chips and guacomole