Barley Hoppin’ John

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 (14 ounce) can vegetable broth
• 1 cup quick-cooking barley
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
• 2 teaspoons lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 2 (15 ounce) cans black-eyed peas, rinsed

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
3. Add garlic and cook 1 minute.
4. Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
5. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
6. Remove from the heat and stir in black-eyed peas.
7. Cover and let stand for 5 minutes.
8. Serve hot.

olive oil, onion, red bell pepper, stalks celery, garlic, vegetable broth, barley, fresh thyme, lemon juice, red pepper, salt, blackeyed peas

Taken from www.food.com/recipe/barley-hoppin-rsquo-john-469625 (may not work)