Barley and Bean with Fresh Mint (Vegan)

• 1 1/2 cups pearl barley
• 3 1/2 cups vegetable stock
• 2 cups white kidney beans, canned fresh or canned, cooked
• 2 tablespoons mint leaves fresh or 1 teaspoon dried

1. In a medium sauce pan bring the 3.
2. 5 cups of vegetable broth or stock to a boil.
3. Slowly add the 1 1/2 cup of pearled barley.
4. Reduce heat to low and cover.
5. Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender.
6. Rinse the kidney beans in a colander or sieve and allow to drain.
7. Chop the mint.
8. Add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes.
9. Remove form the heat.
10. Add the mint and mix well.
11. Garnish with a few mint sprigs.
12. Serve hot.
13. Makes 4 side dish servings.
14. Reheats well in a microwave.

pearl barley, vegetable stock, white kidney beans, mint leaves fresh

Taken from recipeland.com/recipe/v/barley-bean-fresh-mint-vegan-5254 (may not work)