250g (9oz) barley (soaked for several hours in lightly salted water)
400g (14oz) borlotti beans
400g (14oz) chick peas
400g (14oz) cannellini beans
Extra virgin olive oil
2 garlic cloves finely chopped
2 sprigs rosemary, leaves stripped off twigs
400g (14oz) can chopped tomatoes
sea salt and ground black pepper
Put swollen barley into large saucepan and add 2l water. Simmer gently for 1 hour.
Drain and rinse the canned beans and mix together. Add to the barley and simmer for 15 mins.
Pour 4 tbsp olive oil into a large saucepan over a low heat and add the garlic and rosemary. Leave to infuse for 5-10 mins then add the tomatoes and finally the beans and barley.
Simmer for 30 mins, adding more water if it becomes really solid (although this is traditionally how it is eaten).
Offer more olive oil to serve at the table.