Mexican Beans & Barley 1 Recipe

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Mexican Bean Recipes

Ingredients:

2 1/2 cup Water
1 small Onion, finely chopped
2 tbsp AM Unrefined Vegetable Oil
2 tbsp Chopped green chilis
1 tsp Chili powder
1/4 tsp Cumin powder
1 tsp Sea salt (optional)
1/2 cup Raw AM Bits-O-Barley
1 cup Cooked AM Beans of choice
16 oz Canned tomatoes
1/2 cup Plain yogurt
1/2 cup Shredded Monterey Jack
Pitted black olive (opt.)

Instructions:

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

Servings: 1

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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