Ingredients
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
2 1/2 cups (20 fl oz/600 ml) water
1 15-ounce (450-g) can black beans, drained and rinsed
1 tablespoons chopped fresh cilantro
No-stick cooking spray
1 yellow onion, diced
1 clove garlic, minced
1 teaspoon seeded and finely chopped jalapeño, optional
1 cup (7 oz/210 g) pearl barley
2 medium vine-ripened tomatoes, seeded and diced
Preparation
Spray a medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapeños, if using. Cook, stirring, for 5 minutes. Add barley and tomatoes and cook for 3 minutes more. Stir in chili powder, cumin and salt. Add water and bring to a boil. Reduce the heat to low, cover and simmer for 40 minutes. Remove from the heat and let stand 10 minutes. Add black beans and cilantro and toss to combine. Let stand for 5 minutes to warm the beans. Serve warm.
