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Prep Time: 4 Minutes Cook Time: 20 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Look for quick-cooking barley next to the hot cereal in the supermarket. Ingredients:
2 teaspoons olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
3/4 teaspoon ground cumin |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground cinnamon |
1 (15-ounce) can black beans, rinsed and drained |
1 cup fat-free, less-sodium chicken broth |
1/2 cup uncooked quick-cooking barley |
1/2 cup bottled roasted red bell peppers |
Directions:
1. Heat oil in a small saucepan over medium- high heat. Add onion and garlic; sauté 3 minutes. Stir in cumin and next 4 ingredients; cook, stirring constantly, 2 minutes. Add beans, broth, and barley; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add red bell pepper; cover, and let stand 5 minutes. Fluff with a fork before serving.
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