Title: Barley and bean with fresh mint (vegan)
 Categories: Digest, Nov., Side dish
      Yield: 4 Servings
 
  1 1/2 c  Pearled barley
  3 1/2 c  Vegetable broth or stock
      2 c  Fresh cooked or canned white
           Kidney beans
      2 tb Fresh mint chopped or 1 tbs
           Dry mint
 
  In a medium sauce pan bring the 3.5 cups of vegetable broth or stock
  to a boil.  Slowly add the 1.5 cup of pearled barley. Reduce heat to
  low and cover.  Simmer 35 to 45 minutes or until all of the broth or
  stock has been absorbed and the barley is tender.
  
  Rinse the kidney beans in a colander or sieve and allow to drain.
  Chop the mint.
  
  Add the beans to the cooked pearled barley and cook on low until
  heated, approximately 5 minutes.  Remove form the heat. Add the mint
  and mix well. Garnish with a few mint sprigs.
  
  Serve hot.  Makes 4 side dish servings.  Reheats well in a microwave.
  
  Posted by "Joseph B. McKay III"  to the Fatfree
  Dig. Vol 12 Issue 22 11-23-94.
  
  FATFREE Recipe collections