SANTA FE BEANS AND BARLEY
2 tablespoons vegetable oil
2/3 cup chopped onion
1 (4 ounce) can chopped green chilies, drained
2/3 cup regular pearl barley
2 cups beef broth
1 (15 ounce) can pinto beans, drained
1/2 cup shredded Monterey Jack cheese
Heat oil in skillet. Add onion and chilies; saute 3 minutes.
Add barley and broth. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender.
Stir in pinto beans and cheese; continue to cook until beans are hot and cheese is melted.
Makes 4 servings
Source: National Barley Foods Council
2 tablespoons vegetable oil
2/3 cup chopped onion
1 (4 ounce) can chopped green chilies, drained
2/3 cup regular pearl barley
2 cups beef broth
1 (15 ounce) can pinto beans, drained
1/2 cup shredded Monterey Jack cheese
Heat oil in skillet. Add onion and chilies; saute 3 minutes.
Add barley and broth. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender.
Stir in pinto beans and cheese; continue to cook until beans are hot and cheese is melted.
Makes 4 servings
Source: National Barley Foods Council
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