Mexican Beans And Barley

MEXICAN BEANS AND BARLEY

1 Preparation Time :

Categories : Main dish Side dish

Amount Measure Ingredient -- Preparation Method -- -- --

2 1/2 c Water

1 sm Onion -- finely chopped

2 tb AM Unrefined Vegetable Oil

2 tb Chopped green chilis

1 t Chili powder

1/4 ts Cumin powder

1 t Sea salt

1/2 c Raw AM Bits-O-Barley

1 c Cooked AM Beans of choice

16 oz Canned tomatoes

1/2 c Plain yogurt

1/2 c Shredded Monterey Jack

Pitted black olive (opt.)

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 1-1/2 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.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold

Reprinted by permission of Arrowhead Mills, Inc.

Electronic format courtesy of: Karen Mintzias - - - - - - - - - - - - - - - - - -