Barley & Bean with Fresh Mint (Vegan)
Yield
4 servingsPrep
10 minCook
45 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pearl barley
|
|
| 3 ½ | cups |
vegetable stock
|
|
| 2 | cups |
white kidney beans, canned
fresh or canned, cooked |
|
| 2 | tablespoons |
mint leaves
fresh or 1 teaspoon dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pearl barley
|
|
| 828 | ml |
vegetable stock
|
|
| 473 | ml |
white kidney beans, canned
fresh or canned, cooked |
|
| 3E+1 | ml |
mint leaves
fresh or 1 teaspoon dried |
|
Directions
In a medium sauce pan bring the 3.
5 cups of vegetable broth or stock to a boil.
Slowly add the 1½ cup of pearled barley. Reduce heat to low and cover.
Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender.
Rinse the kidney beans in a colander or sieve and allow to drain.
Chop the mint.
Add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes.
Remove form the heat. Add the mint and mix well.
Garnish with a few mint sprigs.
Serve hot.
Makes 4 side dish servings. Reheats well in a microwave.
