How To make Mexican Beans and Barley
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. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Mexican Beans and Barley's Videos
Easy Three Bean Soup
This easy three bean soup is hearty and packed full of protein, just perfect for a cosy weeknight dinner. All you need is three types of canned beans, and you'll be ready to face any chilly evening.
Full recipe at:
12 Bean, Barley & Garlic Soup - very heart-warming, tasty & healthy. Quick simple hearty Winter Soup
#wintersoup #beanandbarleysoup #healthysoups #easysouprecipes #beansoup #barleysoup #garlicsoup #winterhealthy
12 Bean, Barley & Garlic Soup - very tasty & very healthy. Quick & simple hearty Winter Soup
INGREDIENTS:
1. 12 Beans:
Pinto beans, large Lima beans, Blackeye beans, Garbanzo beans, baby Garbanzo beans (Brown color ones), green split Peas, Kidney beans, Butterbeans, field peas, Masoor (Lentils), yellow split peas, Black beans (whole Urad) - 1/2 lb or around 250 gms
2. Barley 1/4 lb or 100gms
3. Garlic - 9/10 big cloves
4. Salt - 1/2 TbSp or according to your taste
5. Curry Powder - 1/2 TbSp
6. Paprika or Red Chilli powder - 1/2 TbSp or according to your taste
PREPARATION METHOD:
1. Take equal quantities of all the 12 Beans and Barley into a bowl (you can always mix & match the proportions / Varieties )
2. Wash all the 12 Beans and Barley thoroughly and soak them overnight or for at least 8 hours
3. Add in the peeled Garlic cloves in to the soaked Beans and cook until very soft. ** Using a Pressure Cooker and cooking for about 5 / 6 whistles will give excellent results. If cooking on the Stovetop directly, keep checking until they are really soft.**
4. Transfer the cooked Beans & Barley into a bigger bowl and blend them using a hand blender
5. Pour little water to get a Soup consistency and add desired amounts of Salt, Curry powder & Paprika and bring it to a boil
Voila, yummy heart warming Soup is ready to be served ????????
Serve with crispy ????????
Vegan Romano bean and barley Risotto
I created this video with the YouTube Video Editor (
This vegan Romano Bean and barley Risotto with marinated cherry tomatoes & basil is delicious and creamy!! Honestly it's my favorite of all time ????????
Ingredients
2 C of pearled barley
6 cloves of garlic
1 1/2 yellow onion
1 1/2 fennel bulb
1/2 lb Romano beans
1/2 lb cherry tomatoes
1 tsp dried basil or 2 Tbsp fresh basil chopped
1/3 C chopped parsley
4 Tbsp vegan butter
2 Tbsp olive oil
2/3 C nutritional yeast
1/4 tsp ground fennel seed
Salt and Pepper to taste
This makes 6 servings
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Barley and Black Bean Salad/ Salad Recipes
Beans and barley are great sources of dietary fiber. Fiber aids in digestion and keeps you feeling full so you won't snack throughout the day.
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Bean and Barley Salad
This high fiber salad is rich in iron & antioxidants!
Ingredients:
0.5 cup quick-cooking barley
8.0 ounce kidney beans rinsed and drained
7.5 ounce black beans rinsed and drained
5.5 ounce whole kernel corn
0.5 piece large sweet red pepper
3.0 piece green onions chopped
0.25 cup cilantro minced
0.5 cup olive oil for dressing
0.25 cup red wine vinegar for dressing
1.0 clove garlic minced for dressing
0.75 teaspoon chili powder for dressing
0.5 teaspoon salt for dressing
0.5 teaspoon ground cumin for dressing
0.25 teaspoon crushed red pepper flakes for dressing
0.25 teaspoon pepper for dressing
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Whole Plant Foods Pizza, Vegetable Barley Soup, Hummus, Mexican Beans and Rice
Diagnosed with high cholesterol, Craig McMahon took control of his health and beat his genetic fate by consuming a whole plant-based diet inspired by Doctors Campbell, Esselstyn, Greger and McDougall. Certified by Cornell in plant nutrition, Craig asks experts hard science questions and creates delicious healthy meals in his kitchen based from years of research.
Watch full video on Amazon Prime Video “Foods that Cure Disease”