Black Bean & Mushroom Barley

I can never understand why Pearl Barley doesn’t get as much love as other grains. Sure, it takes a bit longer to cook but its flavour is insane! It can hold its own against the earthy combo of the Black Beans and Mushrooms and the little kick at the end completes it perfectly. If you’ve never tried out Pearl Barley (or even if you have) then this is definitely worth a go!


  • 1 can (400g) black beans, drained and rinsed
  • 5 closed cup mushrooms, roughly chopped
  • 100g pearl barley, rinsed
  • 1 tbsp golden syrup
  • 4 garlic cloves, roughly chopped
  • 1/4 tsp chilli flakes
  • 500ml vegetable stock
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp onion granules
  • 1 dsp Worcestershire sauce


  1. Start by frying the mushrooms for 5-6 minutes, stirring occasionally on medium heat.
  2. Then, pour in the olive oil and add the garlic and fry until the garlic starts to lightly brown.
  3. Add the black beans and the seasonings, mix and cook for a further 2-3 minutes.
  4. Pour in the syrup, Worcestershire sauce and stock, mix well, cover and drop the heat. Leave to cook for 40 minutes (stirring occasionally) or until the barley has softened but still has a bite to it.

Enjoy 🙂


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