Toast the barley: In a large, dry frying pan set over a medium heat, add the pearl barley. Stir it constantly for 2-3 minutes until it smells nutty and fragrant — you’ll hear it start to crackle softly, and the grains will turn a shade or two darker.

Sweat the aromatics: Add the olive oil to the pan with the barley, then tip in the diced onion. Cook for 5-6 minutes, stirring occasionally, until the onion turns translucent and glossy. The kitchen will fill with a sweet, savoury aroma.

Bloom the spices: Stir in the minced garlic, diced red pepper, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute, until the garlic is fragrant but not burned — you’ll notice the spices darken and release an earthy, smoky scent.

Build the sauce: Add the tomato purée and stir it into the vegetables for 30 seconds. Pour in the chopped tomatoes and vegetable stock, scraping the bottom of the pan with a wooden spoon to lift any browned bits. The mixture will look a little thin and smell richly tangy.

Simmer the barley: Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 35-40 minutes. Check it halfway through; the barley should be tender but still have a slight chew, and the liquid should have thickened into a glossy, coating sauce. If it looks dry, add a splash more stock.

Fold in the beans: Once the barley is cooked, stir in the drained black beans and the lime juice. Cook for another 3-4 minutes, uncovered, until the beans are heated through. The colour will deepen to a warm, earthy brown, and the smell will be smoky and bright all at once.

Rest and serve: Remove the pan from the heat and let the bowl rest for 5 minutes. This allows the flavours to settle and the barley to absorb any remaining moisture. Taste, adjust the salt and pepper, and serve hot.