Black Beans and Barley Recipe


  • Black Beans and Barley1 cup of dry pearled barley
  • 2 1/2 cups of water
  • 1 tablespoon of olive oil
  • 1 tablespoon of onion powder
  • 3 cloves of garlic, minced
  • 1 15-ounce can of black beans
  • 1 14.5 ounce can of chicken broth
  • 1/4 teaspoon of ground cayenne
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1 15.25 ounce can of corn
  • 1 tablespoon of dried cilantro


  1. Wash the barley.
  2. Combine the washed barley and water in a medium saucepan.
  3. Bring the water to a boil.
  4. Reduce the heat to a simmer.
  5. Cook for about 45 minutes or until all of the water is absorbed into the barley.
  6. Combine the olive oil, onion powder, and minced garlic in a sauté pan.
  7. Heat until lightly browned.
  8. Rinse and drain the black beans. Drain the corn.
  9. Add the cooked barley, chicken broth, cayenne, salt, and pepper to the pan.
  10. Simmer for 20 minutes.
  11. Add the beans, corn, and cilantro.
  12. Heat until hot.
  13. Serve hot.
  14. Refrigerate any uneaten black beans and barley.

Image Credits

Black Beans and Barley © 2013 Heather Johnson

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