Name: Black Beans and Barley
Prep time: 4 min
Cook time: 20 min
Total time: 29 min
Yield: 6 servings (serving size: 1/2 cup)
Ingredients: 2 teaspoons olive oil; ½ cup chopped onion; 2 garlic cloves, minced; ¾ teaspoon ground cumin; ½ teaspoon paprika; ¼ teaspoon salt; ⅛ teaspoon ground red pepper; ⅛ teaspoon ground cinnamon; 1 (15-ounce) can black beans, rinsed and drained; 1 cup fat-free, less-sodium chicken broth; ½ cup uncooked quick-cooking barley; ½ cup bottled roasted red bell peppers

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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Black Beans and Barley

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