Ingredients

• 2 teaspoons canola oil
• 1 medium red onion, chopped
• 1/2 red bell pepper, chopped
• 3 garlic cloves, minced
• 3/4 teaspoon ground cumin
• 1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
• 1/2 cup water
• 3/4 cup pearl barley
• 1/2 teaspoon dried oregano or 1/2 tablespoon fresh oregano
• 1/2 teaspoon hot sauce
• 1 (19 ounce) can black beans, rinsed
• 1/2 cup salsa
• 2 teaspoons lime juice
• salt and pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat oil in a large, nonstick pan over medium heat.

2. Add onion and red pepper.

3. Cook for 3 minutes.

4. Add garlic.

5. Cook for 2 minutes more.

6. Add cumin.

7. Remove from heat, and set aside mixture in a bowl.

8. In the same pan, add broth, water, barley oregano and hot sauce.

9. Bring to a boil.

10. Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.

11. Stir in beans, salsa, lime juice and onion mixture, and heat through.

12. Season with salt and pepper to taste.

13. Sprinkle with cilantro just before serving.