Step 1

Chop the onions. In a large, heavy saucepan (e.g. a cast iron Dutch oven) fry the onions in the oil for two to three minutes. Chop the corned beef and add it to the onions. Fry until the corned beef browns slightly.

Step 2

Pour three cups of water over the onions and corned beef. Add in one beef stock cube and some bay leaves. Add the cannellini beans, potatoes, carrot pieces and finally, the pearl barley.

Step 3

Simmer for around an hour until the potatoes and carrots are tender. Taste the casserole and season with salt and pepper if required. As the corned beef is already salty, this casserole should not require much (if any) additional salt. Garnish with chopped parsley and serve hot in bowls with hot, buttered toast.