Black Beans And Barley

• 2 teaspoons canola oil
• 1 medium onion, chopped
• 1/2 red 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
• 1 15-1/2 ounce or 19 ounce can black beans, rinsed
• 2 tablsspoons chopped fresh cilantro

1. 1. 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.
2. 2. 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.
3. 3. Gently sir in beans and heat through. Sprinkle with cilantro just before serving.

canola oil, onion, red pepper, garlic, ground cumin, chicken broth, barley, oregano, black beans, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/black-beans-and-barley-50040123 (may not work)