Chorizo, Bean and Barley Stew

Today, most people are going back to work after Christmas and New Year. The tubes are crowded again and everybody is slightly grumpy about being back at work and having to adjust to being up early again.

I worked over Christmas and New Year and have been slightly grumpy about that all the way through so today doesn’t mark the start of being back at work but it does mark the start of my getting back into a routine. Work will be busier today, there will be more people in the office and I’ll have to be in by 9am rather than the 9.30am I’ve been getting away with for the last couple of working days.

My eating habits need to get back on track too. I’ve loved Christmas and enjoyed the treats and chocolate, but I really need to eat food that’s good for me as well as tasting good!

Lots of blogs that I read are based in the US and I love the idea of eating black eyed peas for good fortune in the coming year. So I decided to do something similar. I soaked 205g black eyed turtle beans overnight and then rinsed them and bunged them in the slow cooker with a tin of chopped tomatoes and 250g of chorizo that I’d sliced up, I added a bit more water and left it on high for about 6 hours. Then I added a couple of handfuls of pearl barley and left it for about half an hour. Lastly, I dumped a bag of sliced up winter greens and left it for another half an hour.


Not the prettiest dinner and the quick phone snap of it isn’t doing it any favours but it’s hearty, easy to make and tastes great. It would happily serve 4 greedy people, so I’ll be eating it for lunches for a little while!

About nicdempsey

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