Pearl Barley Tomato Stew With Butter Beans, Olives, and Feta

Name: Pearl Barley Tomato Stew With Butter Beans, Olives, and Feta
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup pearl barley, rinsed; 1 onion, finely chopped; 3 garlic cloves, minced; 2 carrots, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth or water; 1 can (14 oz) butter beans, drained and rinsed; 1/2 cup black or green olives, halved; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp dried oregano; Salt and pepper to taste; 2 tbsp olive oil; 1/2 cup crumbled feta cheese; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

by Matte Black Bowls

4 People

1 hr

This pearl barley tomato stew with butter beans, olives, and feta is a hearty and nutritious dish, perfect for a comforting lunch or dinner. Packed with Mediterranean flavors, the creamy butter beans and salty olives balance beautifully with the rich tomato broth, while the pearl barley adds a wholesome chewiness. Serve with a squeeze of lemon and crusty bread to soak up the flavorful broth.

Ideal for cool weather, it’s satisfying yet light. You can cook the barley ahead to save time, and this stew also reheats well for next-day meals. Experiment with adding in more vegetables like spinach or kale for extra nutrients.

Pearl Barley Tomato Stew With Butter Beans, Olives, and Feta

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Recipe details

Yield 4 People
Time spent: Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr

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Ingredients

1 cup pearl barley, rinsed
1 onion, finely chopped
3 garlic cloves, minced
2 carrots, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth or water
1 can (14 oz) butter beans, drained and rinsed
1/2 cup black or green olives, halved
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
1/2 cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

In a medium pot, bring the vegetable broth or water to a boil. Add the rinsed pearl barley, reduce heat, and simmer for 25-30 minutes until tender. Drain any excess water and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the garlic, carrots, and cook for another 5 minutes until the vegetables start to soften.
Add smoked paprika, cumin, and dried oregano to the vegetables, stirring for 1 minute to release the flavors. Pour in the diced tomatoes and cooked barley, and stir to combine. Season with salt and pepper, and simmer the stew for 15-20 minutes, allowing the flavors to meld and the vegetables to fully cook.
Stir in the butter beans and olives, cooking for an additional 5 minutes to heat through.
Ladle the stew into bowls and top with crumbled feta cheese. Garnish with chopped parsley and a squeeze of fresh lemon juice. Serve with crusty bread or on its own.

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