Ingredients for Black Beans And Barley
- Canola Oil
- 1 medium onion, chopped
- Red Bell Pepper
- 2 cloves garlic, minced
- Ground Cumin
- Reduced Sodium Chicken Broth
- Quick Cooking Barley
- Dried Oregano
- Canned Black Beans
- Fresh Tomato
- Salt And Pepper
- Fresh Cilantro
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How to Make Black Beans And Barley
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Add 1 medium chopped onion and 1 chopped bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add 2 minced cloves of garlic and 1 teaspoon of ground cumin. Cook for 30 seconds more, stirring constantly, until fragrant.
- Pour in 2 cups of vegetable broth, add 1 cup of pearl barley, and 1 teaspoon of dried oregano. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the barley is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Gently stir in 1 (15-ounce) can of rinsed and drained black beans and 1 (14.5-ounce) can of diced tomatoes (undrained).
- Heat through for about 2-3 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro or basil before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
3g
Carbs
16g