Southwestern Black Beans And Barley Food

BLACK BEANS AND BARLEY

Steps:

• Heat oil in a large, nonstick pan over medium heat.
• Add onion and red pepper.
• Cook for 3 minutes.
• Add garlic.
• Cook for 2 minutes more.
• Add cumin.
• Remove from heat, and set aside mixture in a bowl.
• In the same pan, add broth, water, barley oregano and hot sauce.
• Bring to a boil.
• Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
• Stir in beans, salsa, lime juice and onion mixture, and heat through.
• Season with salt and pepper to taste.
• Sprinkle with cilantro just before serving.

SOUTHWESTERN BARLEY SALAD

Steps:

• In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.

SOUTHWESTERN BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

SOUTHWESTERN BLACK BEANS AND BARLEY

Steps:

• Rinse and sort the beans.
• Soak them overnight. Drain.
• Place in 6 quart crock pot, with barley on top.
• Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
• Set crock pot to cook on low for 8 hours.
• (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).

SOUTHWESTERN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

QUICK SOUTHWESTERN BLACK BEANS

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add the onions and sauté for 4 minutes, or until soft.
• Add the garlic, chili powder, and cumin and sauté for 1 minute.
• Stir in the beans and water (and cilantro if using dried).
• Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
• Remove from heat and stir in the cilantro (if using fresh) and lime juice.

CHICKEN BLACK BEAN AND BARLEY SOUP

Steps:

• In a large saucepan, cover beans with water. Bring to a boil and cook 3 minutes.
• Remove from heat, cover and let stand 1 hour.
• Return pan to medium heat and add chicken, onion and celery. Cook 1 hour.
• Remove chicken. Add barley; season with pepper, mustard and cayenne.
• Cook 30 minutes, until beans and barley are tender.
• Remove chicken from bones and shred meat. Return meat to soup.

STEWED BLACK BEANS & BARLEY

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
• Add cumin and cook for 30 seconds more.
• Add broth, barley and oregano, increase heat and bring to a boil.
• Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
• Gently stir in beans and tomatoes and heat through.
• season with salt and pepper to taste.
• Sprinkle with cilantro or basil (if using) just before serving.