Mexican beans and barley
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| 1 | small | Onion; finely chopped |
| 2 | tablespoons | AM Unrefined Vegetable Oil |
| 2 | tablespoons | Chopped green chilis |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Cumin powder |
| 1 | teaspoon | Sea salt (optional) |
| ½ | cup | Raw AM Bits-O-Barley |
| 1 | cup | Cooked AM Beans of choice |
| 16 | ounces | Canned tomatoes |
| ½ | cup | Plain yogurt |
| ½ | cup | Shredded Monterey Jack |
| Pitted black olive (opt.) | ||
Directions
Preheat oven to 400 F. Put the water, onion, oil, chilis, chili powder, cumin and sea salt in a large saucepan. Bring to a boil and add the Bits-O-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 1-½ 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.
Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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