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Mexican beans & barley
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| Artist: |
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| Categories: |
Beans, Entrees, Mexican, North American, Side-dishes, South American |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| cup | Water | | 2
| tbsp | AM Unrefined Vegetable Oil | | 1
| tsp | Chili powder | | 1
| tsp | Sea salt (optional) | | 1
| cup | Cooked AM Beans of choice | | 1/2
| cup | Plain yogurt | | | Pitted black olive (opt.) | | 1
| small | Onion, finely chopped | | 2
| tbsp | Chopped green chilis | | 1/4
| tsp | Cumin powder | | 1/2
| cup | Raw AM Bits-O-Barley | | 16
| oz | Canned tomatoes | | 1/2
| cup | Shredded Monterey Jack |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Put the water, onion, oil, chilis, chili powder, cumin and sea salt in a large saucepan. | | 3 | Bring to a boil and add the bits-o-barley. | | 4 | Cover and let stand away from heat until all the liquid is absorbed into the barley. | | 5 | Chop the tomatoes and add to the barley with their juice. | | 6 | Stir in cooked beans. | | 7 | Turn the mixture into a 1-?quart casserole dish. | | 8 | Spread the yogurt over the top and sprinkle with the cheese. | | 9 | Bake 15 minutes or until heated through and cheese has melted. | | 10 | Garnish with olives. |
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