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Barley And Bean With Fresh Mint (vegan)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Side dish	4	Servings

INGREDIENTS

1 1/2	c	Pearled barley
3 1/2	c	Vegetable broth or stock
2	c	Fresh cooked or canned white
		Kidney beans
2	T	Fresh mint chopped or 1 tbs
		Dry mint

INSTRUCTIONS

In a medium sauce pan bring the 3.5 cups of vegetable broth or stock
to a boil.  Slowly add the 1.5 cup of pearled barley. Reduce heat to
low and cover.  Simmer 35 to 45 minutes or until all of the broth or
stock has been absorbed and the barley is tender.  Rinse the kidney
beans in a colander or sieve and allow to drain.  Chop the mint.  Add
the beans to the cooked pearled barley and cook on low until  heated,
approximately 5 minutes.  Remove form the heat. Add the mint  and mix
well. Garnish with a few mint sprigs.  Serve hot.  Makes 4 side dish
servings.  Reheats well in a microwave.  Posted by "Joseph B. McKay
III" <MCKAY_J@a1.eop.gov> to the Fatfree  Dig. Vol 12 Issue 22
11-23-94.  FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used  with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. ~-- 1.80Ã¡  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 581 Calories From Fat: 16 Total Fat: 1.9g Cholesterol: 0mg Sodium: 287.5mg Potassium: 569.4mg Carbohydrates: 122.4g Fiber: 19.3g Sugar: 2.8g Protein: 19.6g