Mushroom Barley And Black Bean Stew

~Comfort food for the soul~

Prep time: 15 minutes
Cook time: 4-6 hours
Serves: 6


2 tbsp oil
1 diced onion
3 cloves garlic diced
2 cups diced mixed mushrooms
400g tin diced tomatoes
400g tin black beans
2 tspn ground cumin
2 tsp ground paprika
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup barley (soak in water for 10 minutes while prepping and then rinse it well)
2 tbsp ‘chicken’ stock powder {or ‘beef’ or vegetable)
4 -5 cups water
Pepper to taste

Lemon juice, fresh corriander, plain coconut yoghurt, avocado and corn bread to serve (optional)


Heat the oil in a pan on medium heat and then saute the onion for 2 minutes. Add the mushrooms and cook for 4 minutes. Add the garlic and cook for 1 minute and then add the ground spices, lower the heat and cook for 2 minutes. Add the washed barley and cook for 1 minute.

Add the mushroom and barley mix to the bottom of your slow cooker, then the tin of diced tomatoes, black beans, water, stock powder, sugar, pepper and stir well. Cover the slow cooker with the lid and set to either high for 4 hours or low for 5-6 hours.

As the stew cooks the bulgur will expand and thicken the stew so you may need to add a bit more water towards the end. Serve with a few squeezes of lemon juice, fresh corrander, coconut yoghurt, avocado and homemade corn bread.

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