Ingredients
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2 teaspoons canola oil
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1 medium red onion, chopped
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1/2 red bell pepper, chopped
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3 garlic cloves, minced
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3/4 teaspoon ground cumin
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1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
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1/2 cup water
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3/4 cup pearl barley
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1/2 teaspoon dried oregano or 1/2 tablespoon fresh oregano
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1/2 teaspoon hot sauce
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1 (19 ounce) can black beans, rinsed
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1/2 cup salsa
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2 teaspoons lime juice
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salt and pepper
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2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large, nonstick pan over medium heat.
- Add onion and red pepper.
- Cook for 3 minutes.
- Add garlic.
- Cook for 2 minutes more.
- Add cumin.
- Remove from heat, and set aside mixture in a bowl.
- In the same pan, add broth, water, barley oregano and hot sauce.
- Bring to a boil.
- Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
- Stir in beans, salsa, lime juice and onion mixture, and heat through.
- Season with salt and pepper to taste.
- Sprinkle with cilantro just before serving.