Pearl Barley with Chorizo, Butter Beans and Kale

Make pearl barley with chorizo, butter beans and kale, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
40 g Chorizo (Forty grams is enough to flavour the whole bowl, because the fat that runs out of it is the cooking oil. As sold. This is where the fat in the dish is.)
150 g Cooked pearl barley (Cooked weight.)
120 g Butter beans, tinned and drained (Drained weight.)
60 g Kale
150 g Chicken stock (Made up from a cube or a pot.)
1 clove, about 3 g Garlic
Half a tsp Smoked paprika
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Dice the chorizo small and fry it in a dry pan over a medium heat for three minutes until it is crisp and has stained the pan orange.
2. Add the garlic and paprika for thirty seconds, then the barley, beans and stock. Simmer for five minutes, crushing a few beans against the side to thicken it.
3. Stir the torn kale through and cook for two minutes more until it wilts, then finish with the lemon.

Contains gluten cereals and celery.
Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pearl-barley-chorizo-butter-bean-kale

AI-generated images illustrating the recipe.

#Fuel8 #LunchRecipe #RecipeInPictures
