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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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entry in RSC #10. Ingredients:
4 plum tomatoes, quartered |
1 cup carrot, roughly chopped |
1 -2 tablespoon olive oil |
1/2 lb boneless sirloin pork chop |
2 tablespoons garlic, minced, 4 cloves |
1/2 cup red onion, roughly chopped |
1/2 cup regular barley (not quick cooking) |
28 ounces chicken broth (canned or fresh) |
1 tablespoon fresh marjoram (1 t dry) |
1 tablespoon fresh sage (1 t dry) |
1/2 teaspoon red pepper |
1 (15 ounce) can black beans, drained |
Directions:
1. Preheat oven to 375 degrees.
2. Place carrots and tomatoes on a flat roasting pan. Sprinkle with salt and pepper. Roast in the oven for 20 minutes.
3. In the meantime, cube pork, chop the onion and mince the garlic.
4. Heat a sauté pan over medium high heat, add the olive oil. Brown the meat in the oil, add the onion and then the garlic. Season lightly with salt and pepper.
5. Remove the vegetables from the oven and add to the sauté pan. Mix.
6. Add the barley to the pan, stir to coat with juices from the pan and add the chicken broth almost immediately.
7. Add the marjoram, sage and red pepper.
8. Bring to a boil, reduce heat and simmer, covered for 1 hour or until barley is tender. When barley is tender, add the drained black beans and heat through. Serve.
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