Free Recipe Mexican Beans and Barley
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Mexican Beans and Barley Recipe
2-1/2 c Water
1 sm Onion; finely chopped
2 tb AM Unrefined Vegetable Oil
2 tb Chopped green chilis
1 ts Chili powder
1/4 ts Cumin powder
1 ts Sea salt (optional)
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.)
Mexican Beans and Barley Preparation
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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