Black Beans and Barley

Oxmoor House
Look for quick-cooking barley next to the hot cereal in the supermarket.
6 servings (serving size: 1/2 cup)


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2 teaspoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1/2 cup uncooked quick-cooking barley
1/2 cup bottled roasted red bell peppers


Prep: 4 Minutes
Cook: 20 Minutes
Other: 5 Minutes

Heat oil in a small saucepan over medium- high heat. Add onion and garlic; sauté 3 minutes. Stir in cumin and next 4 ingredients; cook, stirring constantly, 2 minutes. Add beans, broth, and barley; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add red bell pepper; cover, and let stand 5 minutes. Fluff with a fork before serving.

Created date

March 2010

Nutritional Information

Calories 115
Fat 2.1 g
Satfat 0.3 g
Protein 5.2 g
Carbohydrate 19.9 g
Cholesterol 0 mg
Iron 1.4 mg
Sodium 362 mg
Caloriesfromfat 16 %
Fiber 5.2 g
Calcium 28 mg