Barley with Black Beans Recipe

Barley with Black Beans

Serves 6

Almost everyones familiar with pearl barley, but if youve got 10 extra minutes, consider pot barley too. Its similar in taste to the pearl but bigger grained. A purchased balsamic vinaigrette and roasted red peppers give this dish the spark of a warm salad. Its superb served with oven-roasted root vegetables and some cornbread.

1 cup pearl or pot barley, rinsed
1 15.5-oz. can black beans, drained and rinsed
1 12-oz. jar roasted red bell peppers, drained and sliced
½ cup balsamic vinaigrette
2 Tbs. chopped fresh dill, or more to taste

Put 3 cups water into large saucepan, and bring to a boil over medium heat. Stir in barley. Cover, reduce heat to low and cook 30 minutes for pearl barley (40 minutes for pot barley), or until water is absorbed. (If grain is too chewy, add another 1/2 cup water, and cook until water is absorbed.)
Combine barley, black beans, roasted red peppers, vinaigrette and dill in mixing bowl. Season with salt and pepper, mix well and serve.