Black Beans and Barley

Ingredients

• 2 teaspoons canola oil
• 1 medium onion, chopped
• 1/2 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1 1/2 cups reduced-sodium chicken broth or vegetable broth
• 3/4 cup quick-cooking barley
• 1/2 teaspoon dried oregano or 3 teaspoons fresh oregano, to taste
• 15 1/2-19 ounces canned black beans, rinsed,drained
• 1/2 cup chopped fresh tomato
• salt and pepper
• 2 tablespoons chopped fresh cilantro or basil (optional)

Directions

1. 1

   Heat oil in a large nonstick skillet over medium heat.

2. 2

   Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.

3. 3

   Add cumin and cook for 30 seconds more.

4. 4

   Add broth, barley and oregano, increase heat and bring to a boil.

5. 5

   Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.

6. 6

   Gently stir in beans and tomatoes and heat through.

7. 7

   season with salt and pepper to taste.

8. 8

   Sprinkle with cilantro or basil (if using) just before serving.