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| |
| 2 Tbs |
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vegetable oil |
|
| 2/3 cup |
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chopped onion |
|
| 1 |
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can chopped green chilies, (4 ounce) drained |
|
| 2/3 cup |
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regular pearl barley |
|
| 3 |
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cans beef broth, (15 ounce) |
|
| 1 |
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can pinto beans, (15 ounce) drained and rinsed |
|
| 1/2 cup |
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Monterey Jack cheese, shredded |
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|
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| 1 |
Heat oil in skillet. Add onion and chilies; saute 3 minutes. |
| 2 |
Add barley and broth. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender. |
| 3 |
Stir in pinto beans and cheese; continue to cook until beans are hot and cheese is melted. |
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| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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