Southwestern Black Beans And Barley Recipes

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BLACK BEANS AND BARLEY



Black Beans and Barley image

Make and share this Black Beans and Barley recipe from Food.com.

Provided by lucy k.

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 teaspoons canola oil
1 medium red onion, chopped
1/2 red bell pepper, chopped
3 garlic cloves, minced
3/4 teaspoon ground cumin
1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
1/2 cup water
3/4 cup pearl barley
1/2 teaspoon dried oregano or 1/2 tablespoon fresh oregano
1/2 teaspoon hot sauce
1 (19 ounce) can black beans, rinsed
1/2 cup salsa
2 teaspoons lime juice
salt and pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large, nonstick pan over medium heat.
  • Add onion and red pepper.
  • Cook for 3 minutes.
  • Add garlic.
  • Cook for 2 minutes more.
  • Add cumin.
  • Remove from heat, and set aside mixture in a bowl.
  • In the same pan, add broth, water, barley oregano and hot sauce.
  • Bring to a boil.
  • Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
  • Stir in beans, salsa, lime juice and onion mixture, and heat through.
  • Season with salt and pepper to taste.
  • Sprinkle with cilantro just before serving.

SOUTHWESTERN BEAN SOUP



Southwestern Bean Soup image

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.

SOUTHWESTERN THREE BEAN AND BARLEY SOUP



Southwestern Three Bean and Barley Soup image

Make and share this Southwestern Three Bean and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Black Beans

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups chicken broth or 4 cups vegetable broth
2 cups water
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tablespoon extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt (to taste)

Steps:

  • Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
  • Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
  • Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
  • Season with salt, and pepper if needed.
  • Serve with toasted sourdough bread with melted pepper jack cheese.

Nutrition Facts : Calories 200.6, Fat 4, SaturatedFat 0.8, Sodium 835.2, Carbohydrate 31.7, Fiber 7.8, Sugar 3, Protein 10.6

SOUTHWESTERN CHICKEN BARLEY SOUP



Southwestern Chicken Barley Soup image

Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1/2 cup medium pearl barley
1 can (4 ounces) chopped green chilies, drained
1 tablespoon chili powder
1/2 to 1 teaspoon ground cumin
3 cups cubed cooked chicken

Steps:

  • In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 582mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein.

SOUTHWESTERN THREE-BEAN & BARLEY SOUP



Southwestern Three-Bean & Barley Soup image

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Provided by LeslieNY3912

Categories     Low Protein

Time 2h30m

Yield 1 1/3 CUPS, 6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 large onion, diced
1 large celery rib, diced
1 large carrot, diced
9 cups water
1 (32 ounce) carton reduced-sodium chicken broth or 4 cups vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt

Steps:

  • 1.Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
  • Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Nutrition Facts : Calories 198.8, Fat 4, SaturatedFat 0.8, Sodium 391.1, Carbohydrate 32.9, Fiber 7.8, Sugar 2.7, Protein 10.4

SOUTHWEST BLACK BEAN SOUP



Southwest Black Bean Soup image

A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. -Jill Heatwole, Pittsville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
3/4 teaspoon ground cumin
1-1/2 cups cooked instant brown rice
6 tablespoons reduced-fat sour cream

Steps:

  • In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 655mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

QUICK SOUTHWESTERN BLACK BEANS



Quick Southwestern Black Beans image

A recipe that I found on www.mizfrogspad.com that I've adapted a bit. Please note that depending on whether you use dried or fresh cilantro it is added in a different step.

Provided by LARavenscroft

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1/2 cup red onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1/2 cup water
1/4 cup chopped fresh cilantro (or 1 tablespoon dried)
1 -2 tablespoon lime juice

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add the onions and sauté for 4 minutes, or until soft.
  • Add the garlic, chili powder, and cumin and sauté for 1 minute.
  • Stir in the beans and water (and cilantro if using dried).
  • Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
  • Remove from heat and stir in the cilantro (if using fresh) and lime juice.

STEWED BLACK BEANS & BARLEY



Stewed Black Beans & Barley image

got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer." as a barley lover i had to try it, and add my own ingredients.i used fresh grown peppers ,tomatoes,and a handful of fresh oregano and basil. enjoy!

Provided by chia2160

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons canola oil
1 medium onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1/4 teaspoon ground cumin
1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
3/4 cup quick-cooking barley
1/2 teaspoon dried oregano or 3 teaspoons fresh oregano, to taste
15 1/2-19 ounces canned black beans, rinsed,drained
1/2 cup chopped fresh tomato
salt and pepper
2 tablespoons chopped fresh cilantro or 2 tablespoons basil (optional)

Steps:

  • 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.
  • 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.
  • Gently stir in beans and tomatoes and heat through.
  • season with salt and pepper to taste.
  • Sprinkle with cilantro or basil (if using) just before serving.

Nutrition Facts : Calories 279.9, Fat 4.1, SaturatedFat 0.6, Sodium 459.3, Carbohydrate 50, Fiber 14.7, Sugar 2.8, Protein 13.5

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