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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I got this recipe from Yahoo. Health. 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. Ingredients:
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:
1. Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
2. Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
3. Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
4. Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.
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