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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.
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.