Black Beans And Barley

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup uncooked quick-cooking barley
• 1/2 cup bottled roasted red bell peppers

1. Heat oil in a small saucepan over medium- high heat. Add onion and garlic; saute 3 minutes. Stir in cumin and next 4 ingredients; cook, stirring constantly, 2 minutes. Add beans, broth, and barley; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add red bell pepper; cover, and let stand 5 minutes. Fluff with a fork before serving.

olive oil, onion, garlic, ground cumin, paprika, salt, ground red pepper, ground cinnamon, black beans, chicken broth, barley, red bell peppers

Taken from www.myrecipes.com/recipe/black-beans-barley (may not work)