Ingredients
-
2
-
1
-
1/2
-
2
-
1/4
-
1 1/2
-
3/4
-
1/2
-
15 1/2 - 19
-
1/2
-
-
2
-
-
-
Directions
Stewed Black Beans & Barley, got a similar recipe in my email, it reads : Quick-cooking barley replaces rice in this classic Caribbean combo Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer as a barley lover i had to try it, and add my own ingredients used fresh grown peppers , tomatoes, and a handful of fresh oregano and basil enjoy!, Love barley but I haven’t run across the quick-cooking type yet so I just adjusted accordingly and thoroughly enjoyed it combined with black beans Easy, easy, easy , This dish turned out very plain for me It needed a little more kick, maybe some extra cumin and black pepper
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Steps
|
1
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium Heat. |
|
2
Done
|
Add Onion, Bell Pepper and Garlic; Cook, Stirring Frequently, Until Onion Is Barely Tender, About 5 Minutes. |
|
3
Done
|
Add Cumin and Cook For 30 Seconds More. |
|
4
Done
|
Add Broth, Barley and Oregano, Increase Heat and Bring to a Boil. |
|
5
Done
|
Reduce Heat to Low, Cover and Simmer Until the Barley Is Tender and Most of the Liquid Has Been Absorbed, About 10 Minutes. |
|
6
Done
|
Gently Stir in Beans and Tomatoes and Heat Through. |
|
7
Done
|
Season With Salt and Pepper to Taste. |
|
8
Done
|
Sprinkle With Cilantro or Basil (if Using) Just Before Serving. |
