Recipe by Tarbean
I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.
Top Review by lauralie41
I love barley so this was a tasty side dish for me but DH wasnt as happy with it as I was. We dont care for black beans so I added dark red kidney beans and parsley instead of cilantro. I think next time I will use a can of drained petite diced tomatoes and corn like the chef had mentioned in the recipe description and maybe DH will enjoy a bit more. Anyway, I thought this was great!
- nonstick cooking spray
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1 teaspoon seeded and finely chopped jalapeno (optional)
- 1 cup pearl barley
- 2 medium vine-ripened tomatoes, seeded and diced
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 2 1⁄2 cups water
- 16 ounces can black beans
- 1⁄4 cup chopped fresh cilantro
Directions See How It's Made
- Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
- Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
- Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
- Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.