I took a mix of red, white and black beans - it is small and looks very elegant in the finished dish. Beans soak overnight, the morning rinse well. On the plate is soaked overnight, the beans, as you can see, has increased in size almost two times compared to the dry, and white beans turned grey from the black. That's why I suggest to boil the beans and barley separately. Pour the beans with fresh water and boil until tender, about 40 minutes.

In another pot heat vegetable oil and add the barley, to hold the fire a few minutes, it turns white and slightly larger in size. Pour hot water at the rate of 1 part barley to 2 parts water, bring to a boil, add salt and close the pan with a lid and cook grits until done, about 50 minutes.

Meanwhile, yellow pepper and chili free of seeds and chop very finely, so that the pieces of yellow pepper was the same size as the beans.

When the barley and beans are ready, in a saucepan heat a little vegetable oil and fry until transparent chopped onion and garlic. Then add the yellow pepper and chilli, keep frying for a minute or two.

Add beans and canned tomatoes. Stir and stew under the lid for a few minutes.

Add barley, lemon juice, salt and pepper, stir and then for another 5 minutes. If the liquid from the tomatoes is not enough, add a couple tbsp water. When serving add chopped herbs.