Black Beans And Barley

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 1 medium onion, chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
• 3/4 cup quick-cooking barley
• 1/2 teaspoon dried oregano or 3 teaspoons fresh oregano, to taste
• 15 1/2-19 ounces canned black beans, rinsed,drained
• 1/2 cup chopped fresh tomato
• salt and pepper
• 2 tablespoons chopped fresh cilantro or 2 tablespoons basil (optional)

Recipe

• 1 heat oil in a large nonstick skillet over medium heat.
• 2 add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
• 3 add cumin and cook for 30 seconds more.
• 4 add broth, barley and oregano, increase heat and bring to a boil.
• 5 reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
• 6 gently stir in beans and tomatoes and heat through.
• 7 season with salt and pepper to taste.
• 8 sprinkle with cilantro or basil (if using) just before serving.