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Mexican Beans and Barley

Yields:1 recipe
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Recipe Cooking TimePreparation10 minutes
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Ingredients

2 1/2 cups water
1 small onion finely chopped
2 tablespoons vegetable oil
2 tablespoons green chili peppers chopped
1 teaspoon chili powder
1/4 teaspoon cumin powdered
1 teaspoon sea salt (optional)
1/2 cup pearl barley raw
1 cup beans (any)
16 ounces tomatoes, canned
1/2 cup yogurt, plain
1/2 cup monterey jack cheese shredded
1 x black olives pitted (optional)

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 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 1-1/2 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.

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Rating * ** one star rating** **** *****
Review
niffer

Member Review

*****

Butterfinger Dessert *

it was fantastic

Reviewed by niffer