Mexican Beans & Barley
Yield
1 recipePrep
10 minCook
?Ready
?Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
|
|
| 1 | small |
onions
finely chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
green chili peppers
chopped |
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cumin
powdered |
|
| 1 | teaspoon |
sea salt
(optional) |
|
| ½ | cup |
pearl barley
raw |
|
| 1 | cup |
beans
(any) |
|
| 16 | ounces |
tomatoes, canned
|
|
| ½ | cup |
yogurt, plain
|
|
| ½ | cup |
monterey jack cheese
shredded |
|
| 1 | x |
black olives
pitted (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
|
|
| 1 | small |
onions
finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
green chili peppers
chopped |
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
powdered |
|
| 5 | ml |
sea salt
(optional) |
|
| 118 | ml |
pearl barley
raw |
|
| 237 | ml |
beans
(any) |
|
| 462.4 | ml/g |
tomatoes, canned
|
|
| 118 | ml |
yogurt, plain
|
|
| 118 | ml |
monterey jack cheese
shredded |
|
| 1 | x |
black olives
pitted (optional) |
*
|
Directions
Preheat oven to 400℉ (200℃).
Put the water, onion, oil, chilis, chili powder, cumin and sea salt in a large saucepan.
Bring to a boil and add the Barley.
Cover and let stand away from heat until all the liquid is absorbed into the barley.
Chop the tomatoes and add to the barley with their juice.
Stir in cooked beans.
Turn the mixture into a 1½ quart casserole dish.
Spread the yogurt over the top and sprinkle with the cheese.
Bake 15 minutes or until heated through and cheese has melted.
Garnish with olives.
