Simple Black Beans and Barley or Farro

If you click on one of my recommended item links and then place an order through Amazon, I receive a small commission on that sale, at no extra expense to you.

Black beans and white rice is a common combination. I happen to like black beans and barley or farro for the additional nutritional benefits gotten from using one of those nutritious grains.

This is an easy to make recipe and I make it often when I am pre-prepping food for the week. beans1

You can customize the recipe a bit by adding smoked paprika for a rich smoked taste and/or siriacha sauce to make it hotter.


  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 2 cloves garlic, crushed or minced
  • 1 cup Trader Joe’s Ten Minute barley or farro
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon cumin
  • ½ tsp smoked paprika, optional
  • Siriacha to taste
  • 15 ounces canned seasoned black beans or pinto beans, drained
  • salt and pepper, to taste


In a medium saucepan, heat olive oil over medium-high heat. Add onion, and sauté 3 minutes, until onion is tender and starting to brown. Add garlic, and sauté one minute longer. Add uncooked farro or barley and stir and sauté 2 minutes.

Add broth and cumin and smoked paprika if using. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer according to package directions.

Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving. Add salt and pepper and siriacha to taste.

Share Button