Best 12 Southwestern Black Beans And Barley Recipes
In the vibrant landscape of culinary creations, a delightful dish awaits your exploration – southwestern black beans and barley. This hearty and flavorful concoction captivates taste buds with its enticing blend of textures and bold, distinctive flavors. Originating from the sun-kissed lands of the American Southwest, this delectable offering seamlessly weaves together the essence of Mexican cuisine with the rugged spirit of rustic cooking. Whether you're an experienced culinary adventurer or a novice cook seeking to expand your repertoire, this article will guide you through a culinary journey to discover the best recipe for southwestern black beans and barley – a culinary symphony that promises to elevate your dining experience to new heights.
Here are our top 12 tried and tested recipes!
SOUTHWESTERN BLACK BEAN SALAD
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
Provided by Gina
Categories Appetizer Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil.
- Marinate in the refrigerator 30 minutes.
- Add avocado just before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g
BLACK BEANS AND BARLEY
Make and share this Black Beans and Barley recipe from Food.com.
Provided by lucy k.
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large, nonstick pan over medium heat.
- Add onion and red pepper.
- Cook for 3 minutes.
- Add garlic.
- Cook for 2 minutes more.
- Add cumin.
- Remove from heat, and set aside mixture in a bowl.
- In the same pan, add broth, water, barley oregano and hot sauce.
- Bring to a boil.
- Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
- Stir in beans, salsa, lime juice and onion mixture, and heat through.
- Season with salt and pepper to taste.
- Sprinkle with cilantro just before serving.
SOUTHWESTERN BLACK BEANS AND BARLEY
Make and share this Southwestern Black Beans and Barley recipe from Food.com.
Provided by cmacooks
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and sort the beans.
- Soak them overnight. Drain.
- Place in 6 quart crock pot, with barley on top.
- Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
- Set crock pot to cook on low for 8 hours.
- (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).
Nutrition Facts : Calories 370.6, Fat 2.4, SaturatedFat 0.5, Sodium 993.7, Carbohydrate 71.2, Fiber 16.5, Sugar 3.7, Protein 19.3
SOUTHWEST BARLEY & LENTIL SOUP
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.
BARLEY AND BLACK BEAN PILAF
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
- Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
- Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
- Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
BEAN & BARLEY SALAD
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
SOUTHWESTERN BARLEY SALAD
Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges
SOUTHWESTERN BLACK BEANS
This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.
Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams
QUICK SOUTHWESTERN BLACK BEANS
A recipe that I found on www.mizfrogspad.com that I've adapted a bit. Please note that depending on whether you use dried or fresh cilantro it is added in a different step.
Provided by LARavenscroft
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add the onions and sauté for 4 minutes, or until soft.
- Add the garlic, chili powder, and cumin and sauté for 1 minute.
- Stir in the beans and water (and cilantro if using dried).
- Cook, stirring occasionally, for 5 minutes, or until the beans are heated through and most of the liquid has evaporated.
- Remove from heat and stir in the cilantro (if using fresh) and lime juice.
SOUTHWESTERN BEAN SOUP
When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.
STEWED BLACK BEANS & BARLEY
got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer." as a barley lover i had to try it, and add my own ingredients.i used fresh grown peppers ,tomatoes,and a handful of fresh oregano and basil. enjoy!
Provided by chia2160
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
- Add cumin and cook for 30 seconds more.
- Add broth, barley and oregano, increase heat and bring to a boil.
- Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
- Gently stir in beans and tomatoes and heat through.
- season with salt and pepper to taste.
- Sprinkle with cilantro or basil (if using) just before serving.
Nutrition Facts : Calories 279.9, Fat 4.1, SaturatedFat 0.6, Sodium 459.3, Carbohydrate 50, Fiber 14.7, Sugar 2.8, Protein 13.5
SOUTHWEST BLACK BEAN SOUP
A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.
Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 655mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
Tips:
- Choose the right barley: Use hulled barley for a chewier texture and pearl barley for a softer texture.
- Soak the barley: Soaking the barley overnight or for at least 4 hours will help it cook more evenly.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables, such as bell peppers, corn, or zucchini.
- Season to taste: Add salt, pepper, and other spices to taste. You can also add a bit of lime juice or vinegar for a tangy flavor.
- Serve with your favorite toppings: Serve the black beans and barley with your favorite toppings, such as avocado, salsa, or sour cream.
Conclusion:
Southwestern black beans and barley is a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its combination of protein, fiber, and vegetables, this dish is sure to keep you feeling full and satisfied. So next time you're looking for a quick and easy meal, give this Southwestern black beans and barley recipe a try.
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