Black Beans and Barley
photo by Michelle from Central Time
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 9.85 ml canola oil
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 3.69 ml ground cumin
- 354.88 ml reduced-sodium chicken broth or 354.88 ml vegetable broth
- 118.29 ml water
- 177.44 ml pearl barley
- 2.46 ml dried oregano or 7.39 ml fresh oregano
- 2.46 ml hot sauce
- 538.64 g can black beans, rinsed
- 118.29 ml salsa
- 9.85 ml lime juice
- salt and pepper
- 29.58 ml chopped fresh cilantro
directions
- Heat oil in a large, nonstick pan over medium heat.
- Add onion and red pepper.
- Cook for 3 minutes.
- Add garlic.
- Cook for 2 minutes more.
- Add cumin.
- Remove from heat, and set aside mixture in a bowl.
- In the same pan, add broth, water, barley oregano and hot sauce.
- Bring to a boil.
- Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
- Stir in beans, salsa, lime juice and onion mixture, and heat through.
- Season with salt and pepper to taste.
- Sprinkle with cilantro just before serving.
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Reviews
-
We didn't have any hot sauce, so we just skipped that, figuring we could add additional spice to taste. Well, it was a nice mildly spicy dish without it. We will be making it again! It took me 20-30 minutes to get it going, but after that did not need a lot of attention. The barley did need the extra water, though.
-
This was excellent! Did a few modifications to my taste/availability: white instead of red onion, omitted red pepper, added 1 cup of frozen corn. I actually made this in my Pampered Chef microwave rice cooker--it turned out great and I didn't have to stir while the barley cooked. This is an easy recipe that I will definitely make again.
RECIPE SUBMITTED BY
lucy k.
Canada