Black Beans and Barley

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

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Protein: 5.2g
  • Carbohydrate: 19.9g
  • Cholesterol: 0mg
  • Iron: 1.4mg
  • Sodium: 362mg
  • Calories from fat: 16%
  • Fiber: 5.2g
  • Calcium: 28mg


  • 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


  1. 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.
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