INGREDIENTS
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1 tbsp olive oil
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15 oz (425 g) can borlotti (cranberry) beans, drained and rinsed
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1 onion, finely chopped
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14 oz (400 g) can diced tomatoes, with juices
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sea salt and freshly ground black pepper
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4 cups (1.1 liters) hot vegetable stock
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½ cup (125 g) dry red wine
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hot chili oil, to serve (optional)
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1½ cups (6 oz/175 g) pearl barley