150 g/5 oz dried red kidney beans, coaked in cold water overnight and drained
2 tablespoons olive oil, plus extra for drizzling
50 g/2 oz pancetta, diced
1 garlic clove, chopped 1 small onion, chopped 150 g/5 oz barley • 3 potatoes, diced 2 tablespoons tomato purée . salt and pepper


1.Put the beans in a saucepan, pour in 1 litre/1 3/4 pints water, bring to the boil and boil vigorously for 15 minutes, then reduce the heat and simmer for 2 hours.
2.Heat the oil in another pan, add the pancetta, garlic and onion and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add the barley and 1 litre/1 3/4 pints water, bring to the boil, then simmer for 2 hours.
4.Add the beans, with their cooking liquid, the potatoes and tomato purée and season with salt and pepper to taste.
5.Cook for 1 hour, then ladle into a soup tureen, drizzle with oil and serve.

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