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Bacon Beans And Barley

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  Pearl barley 200 Gram
  Oil 1 Tablespoon
  Onion 2 , chopped
  Lean bacon rashers 6 , rind and fat removed, chopped
  Cinnamon 1⁄4 Teaspoon
  Chopped fresh thyme 1 Teaspoon
  Button mushrooms 100 Gram, sliced
  Canned red kidney beans 250 Gram, drained, rinsed
  Chopped canned tomatoes 375 Gram
  Tomato puree 250 Gram
  Chopped fresh parsley 1 Tablespoon

Cook barley in boiling water until tender, about 30 minutes.
Heat the oil in a frying pan over moderate heat.
Add the onions and bacon, cook for 4 minutes.
Add the cinnamon, thyme and mushrooms, cook for a further 3 minutes.
Stir in the beans, tomatoes and tomato puree, cover and simmer for 30 minutes, stirring occasionally.
Stir in the parsley and serve with the drained barley and red cabbage.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1132 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 88.2 mg29.4%

Sodium 2293.2 mg95.6%

Total Carbohydrates 179 g59.8%

Dietary Fiber 40.4 g161.6%

Sugars 30.6 g

Protein 61 g122.5%

Vitamin A 108.1% Vitamin C 190.2%

Calcium 35.4% Iron 86%

*Based on a 2000 Calorie diet

Bacon Beans And Barley Recipe