Creamy kaszotto with beans and marinated tomatoes in vinegar with oregano and chili

Ingredients:
● 3/4 cup barley
● 1/2 can white beans (drained)
● 1/2 cup sun-dried tomatoes marinated in apple cider vinegar with oregano and chili OLE! , chopped
● 1 shallot
● 2 cloves garlic
● 2 cups vegetable broth (hot)
● 1 teaspoon tomato paste
● 1/2 teaspoon smoked paprika
● olive oil

Preparation:
1. Sauté:
Heat olive oil in a pan, add the shallot and garlic. Add the paste, smoked paprika, and sauté until fragrant.
2. Add the barley:
Add the pearl barley and stir as if making risotto – allow it to soften slightly.
3. Gradually add the broth:
Add 1 ladle of hot broth at a time, stirring constantly – until the barley is tender (approx. 25 minutes).
4. Halfway through cooking:
Add the marinated tomatoes, along with a little of their vinegar-herb marinade.
5. Finishing the beans:
When the barley is tender, add the beans – lightly mash some to thicken the dish. Cook for another 2-3 minutes.
6. Finishing:
Season to taste – the intensity of the tomatoes may make salt unnecessary. Sprinkle with parsley, rocket or thyme.