Look for quick-cooking barley next to the hot cereal in the supermarket.
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
How to Make It
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.