Southwestern Black Beans and Barley
"No description submitted, but something needed here for posting. :)"
photo by Rita1652
- Ready In:
- 8hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 cups dried black beans
- 1 cup barley
- 1 cup celery, diced
- 1 cup onion, diced
- 1 medium leek, washed well, white part only, chopped fine
- 2 garlic cloves, minced
- 2 tablespoons cumin
- 2 teaspoons salt
- 1⁄2 teaspoon red pepper flakes
- 2 teaspoons celery seeds
- 8 cups vegetable broth
- 1 (10 ounce) can Rotel Tomatoes
- 2 cups shredded sharp cheddar cheese (to garnish) (optional)
- sour cream, as desired (to garnish) (optional)
directions
- 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).
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Reviews
-
This soup is excellant as written. We really enjoyed it with sour cream and some freshly chopped cilantro. Great on this cold evening. -
This recipe is fantastic! The only change I made was additional cumin and a bit of coriander. Other reviewers found that the beans did not cook in the alloted time; I didn't have that problem, just make sure you soak them first. My husband and 6 year old couldn't get enough! This will definitely be a regular in our rotation. -
We really liked this recipe. I used canned beans (2 cans) and these worked out fine. Flavors were very nice. We ate this as a soup with the cheese sprinkled on top. Made for the CRAZE-E Cooking contest finalists, October 2008. -
I made the recipe as written, using dried beans (soaked for approximately 10 hours). Unfortunately, at the end of 8 hours the beans were still 'crunchy' and the barley was overcooked. However, It did have good flavor so think that you're on the right track. Would suggest making it clear in the description or title as to whether the recipe is intended as a soup or side dish. -
I used 3 cans of black beans in place of the dried. upped the garlic and added a whole habanero chili for extra heat. The recipe called for 8 cups of broth which made this a soup. I did reduce some of the broth stove top at the end of cooking for a heartier soup. Which I hope it was meant to be? Topped with cheddar cheese. I skipped the salt and rinsed the canned beans to keep the sodium down. Thank you for the goodness!
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RECIPE SUBMITTED BY
cmacooks
Richardson, 83
<p>I live in Richardson Texas, and am thrilled to say that my short stint in the Insurance industry ended in March of 2012. After being in the Food business for my entire career, I realized that my true calling was in that arena. I returned to food sales for a short time. While I do love food sales, I also love to cook. Friends and family have always encouraged me to open my own personal chef service, and I enthusiastically did that in October of 2013! I have targets of busy families, empty nesters, folks coming home from rehab (the caregivers often don't cook), the over '70 crowd (the kitchen is closed!)..I go over menus with my clients and deliver to them at pre arranged times during the week. I am passionate about good food and good wine. These days, I spend all day in my kitchen, so I am inspired to cook by almost anything; if it's to feed a shut-in, to try out new recipes on the two of us, to have an impromptu dinner, it doesn't matter. My husband of 27 years and I love to entertain. To tell what my favorite cookbook is would be like asking a mother of many who is her favorite child. My favorite child (we have only one) is a feisty red head with gorgeous blue eyes. I would adore going to a cooking school in Tuscany, then Greece, then spend time in the UK, Israel, Spain, Southern France and I think that would take longer than a month off...Pet Peeves? Waiters who auction your food. (who had the chicken?)</p>
