Mexican beans and barley
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Mexican beans and barley
  Mexican    Beans    Barley    Side dish  
Last updated 6/12/2012 12:51:43 AM. Recipe ID 13350. Report a problem with this recipe.
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      Title: Mexican beans and barley
 Categories: Main dish, Side dish
      Yield: 1 Recipe
 
  2 1/2 c  Water
      1 sm Onion; finely chopped
      2 tb AM Unrefined Vegetable Oil
      2 tb Chopped green chilis
      1 ts Chili powder
    1/4 ts Cumin powder
      1 ts Sea salt (optional)
    1/2 c  Raw AM Bits-O-Barley
      1 c  Cooked AM Beans of choice
     16 oz Canned tomatoes
    1/2 c  Plain yogurt
    1/2 c  Shredded Monterey Jack
           Pitted black olive (opt.)
 
  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.
  




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Recipe ID 13350 (Apr 03, 2005)

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