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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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Hearty dinner dish - no meat substitutes, just good food. Serve with a green salad and corn bread. Add jalapenos if you like it lively. Ingredients:
1 tablespoon vegetable oil |
1 onion, diced |
4 garlic cloves, minced |
2 (15 ounce) cans kidney beans, drained and rinsed |
3/4 cup pearl barley, uncooked |
1 (15 ounce) can diced tomatoes, including liquid |
1 tablespoon cumin seed, crushed |
1/4 teaspoon cayenne pepper (or more to taste) |
1 teaspoon salt |
3 cups water |
Directions:
1. Oven method:.
2. In a deep metal oven-proof pan, saute onion and garlic in the oil over medium low heat.
3. Add other ingredients, heat to a boil, cover and put in a slow (275F) oven for 4 hours.
4. Check and stir occasionaly, adding more water if necessary.
5. Crockpot:.
6. Saute onion and garlic in a saucepan, as above.
7. Add to the rest of the ingredients in a crockpot or slow cooker.
8. Cook on low for 6 hours; check and stir occasionally.
9. Adjust salt and other seasonings to taste and serve.
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