Instructions

1. Soak the beans overnight.
2. Finely slice the onion and roughly chop the garlic.
3. Heat the olive oil in a big pot or pressure cooker.
4. Gently sauté the onion for about 5 minutes, until tender. Add the garlic, chilli, rosemary and herbs, then stir for a minute. Add the drained beans & buckwheat, stir for a minute and pour in the stock. Add the bay leaf and bring to the boil, then put the lid on. Turn the heat down and simmer gently for about 60-90 minutes, until the sauce is thick and the barley/rice has cooked through. You might need to add more stock.
5. Alternatively, if you’re using a pressure cooker, secure the lid onto the pan, and pressure-cook for 15 minutes, then rest until the lid can be released.
6. Finely chop cabbage and stir into the stew together with the green peas and beans. Cook for 5 more minutes, then rest for a further five minutes under a lid.
7. Stir in the cider vinegar and serve.