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.
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