BLACK BEANS AND BARLEY

2 cups chicken broth
1 cup quick cooking barley
1/2 tsp ground cumin
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves

In medium saucepan, heat chicken broth to boiling; stir in barley and cumin. Cover; simmer 10 minutes.

Stir in beans; cook 2 minutes or until barley is tender and beans are hot.

Just before serving, stir in cilantro leaves.

Source: McCall's; April 1996