Black Beans and Barley

Black Beans and Barley

Time: 40 mins

Ingredients

  • 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)

Directions

  • 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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