SOUTHWESTERN BLACK BEANS AND BARLEY
Make and share this Southwestern Black Beans and Barley recipe from Food.com.
Provided by cmacooks
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and sort the beans.
- Soak them overnight. Drain.
- Place in 6 quart crock pot, with barley on top.
- Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
- Set crock pot to cook on low for 8 hours.
- (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).
Nutrition Facts : Calories 370.6, Fat 2.4, SaturatedFat 0.5, Sodium 993.7, Carbohydrate 71.2, Fiber 16.5, Sugar 3.7, Protein 19.3
STEWED BLACK BEANS & BARLEY
got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer." as a barley lover i had to try it, and add my own ingredients.i used fresh grown peppers ,tomatoes,and a handful of fresh oregano and basil. enjoy!
Provided by chia2160
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
- Add cumin and cook for 30 seconds more.
- Add broth, barley and oregano, increase heat and bring to a boil.
- Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
- Gently stir in beans and tomatoes and heat through.
- season with salt and pepper to taste.
- Sprinkle with cilantro or basil (if using) just before serving.
Nutrition Facts : Calories 279.9, Fat 4.1, SaturatedFat 0.6, Sodium 459.3, Carbohydrate 50, Fiber 14.7, Sugar 2.8, Protein 13.5
CHICKEN BLACK BEAN AND BARLEY SOUP
Make and share this Chicken Black Bean and Barley Soup recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cover beans with water. Bring to a boil and cook 3 minutes.
- Remove from heat, cover and let stand 1 hour.
- Return pan to medium heat and add chicken, onion and celery. Cook 1 hour.
- Remove chicken. Add barley; season with pepper, mustard and cayenne.
- Cook 30 minutes, until beans and barley are tender.
- Remove chicken from bones and shred meat. Return meat to soup.
Nutrition Facts : Calories 575.6, Fat 21.6, SaturatedFat 6, Cholesterol 138.6, Sodium 154, Carbohydrate 50.7, Fiber 12.1, Sugar 2.9, Protein 44.2
BLACK BEAN & BARLEY CAKES WITH POACHED EGGS
Take in two of your 5-a-day in these savoury pan-fried cakes, topped with a perfectly poached egg. This delicious brunch dish is quick to make and provides fibre, folate, vitamin C and iron
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 12
Steps:
- Tip the beans, oats, ground coriander, cumin seeds, thyme and vegetable bouillon powder into a bowl and blitz together with a hand blender to make a rough paste. Stir in 1 egg with the whites of the spring onion and barley. If you're following our Healthy Diet Plan, separate half the mix for another morning and chill.
- Heat half the oil in your largest frying pan and fry the other half of the mixture in two big spoonfuls, gently pressed to make flat cakes. After 7 mins, carefully turn over to cook the other side for 4-5 mins.
- Meanwhile, poach two eggs in a pan of boiling water for 3-4 mins, and gently fry half of the tomatoes on the vine in a little oil for a few mins to brown slightly. Slide the cakes onto plates and top with the tomatoes, eggs, a scattering of the spring onion greens and half the sun ower seeds. On another morning, repeat steps 2 and 3 with the remaining ingredients.
- If you're not following the Healthy Diet Plan and you're serving four, follow steps 2 and 3 with all the ingredients instead of only half.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.9 milligram of sodium
ASIAN BLACK BEAN AND BARLEY SALAD
This is a versatile, spicy dish that could be served either hot or cold, as the main course for lunch or as a side for dinner. The spiciness can be easily adjusted by adding more/less chili-garlic paste.
Provided by KBarrett
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix barley, onions and carrots in a large bowl, set aside.
- Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
- Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
- Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
- Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.
Nutrition Facts : Calories 469.4, Fat 5, SaturatedFat 0.8, Sodium 535.4, Carbohydrate 93.1, Fiber 21.8, Sugar 8, Protein 17.5
TOMATO-BLACK BEAN BARLEY SOUP
Thick with black beans, tomato, and quick-cooking barley, this is a terrific make-ahead soup for cold nights.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 10
Steps:
- Cook onions and garlic in dressing in large saucepan on medium heat 5 min. or until onions are tender, stirring frequently.
- Add all remaining ingredients except green peppers; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
- Remove from heat. Stir in green peppers; cover. Let stand 5 min.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 5 g
BARLEY BLACK BEAN BURGERS
These veggie burgers will firm up as they cook on the grill. Great with all the trimmings.
Provided by Troy Meyer
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
- Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.
- Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.
- Divide batter into 4 to 6 patties; place on prepared aluminum foil.
- Grill patties on the aluminum foil for about 8 minutes on each side.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 49.7 g, Cholesterol 122.7 mg, Fat 13.6 g, Fiber 13.3 g, Protein 22.8 g, SaturatedFat 7.1 g, Sodium 754.6 mg, Sugar 2.9 g
BARLEY AND BLACK BEAN SALAD
This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper.
Provided by Matt and Aimee
Categories Grains
Time 21m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions, omitting salt. Drain baarley in a colander, and rinse with cold water until completely cooled.
- Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.
BLACK BEANS AND BARLEY
Make and share this Black Beans and Barley recipe from Food.com.
Provided by lucy k.
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
BARLEY, BLACK BEAN AND CORN BURRITOS
This recipe came from Slow Cooking Magazine, and it is one of our family's favorites. I don't go to the bother of rolling each burrito as instructed in the recipe, but rather just stick the crock of barley mixture on the table along with tortillas, shredded lettuce and cheese, sour cream and salsa so everyone can make his/her own. It's super yummy, super easy and super filling. (I also omit the cilantro as we're a family of cilantro haters.) ***Note: the nutritional information shown with the recipe includes all the ingredients, but one serving of the barley filling alone is 145 calories. You can save lots of calories by going with light sour cream and cheese, and by choosing a lighter tortilla.
Provided by worldmom
Categories One Dish Meal
Time 3h10m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Place first 11 ingredients in slow cooker, stir well.
- Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
- Stir in cilantro.
- Heat tortillas according to package directions.
- Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
- Roll up.
- Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
- Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.
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