I wanted to make an easy side dish, and this recipe fit what was hanging around in my pantry. It is based on sever Red Beans and Barley recipes I found online, but I’ve made it less tomato-ey by draining out the canned tomatoes very well.
1 cup uncooked, rinsed pot barley (not pearled)
1 onion, finely chopped
2 carrots diced
1 cup frozen corn, thawed
6 garlic cloves, minced
1/4 t red pepper flakes, crushed
15 oz can kidney beans, rinsed
28 oz can diced tomatoes, drained well
2 piece bay leaf
3 3/4 cups broth + 1/4 soy sauce
pepper and thyme to taste
Saute the onion, carrot and garlic until softened.
This recipe smelled delicious the whole time it was cooking – it actually kind of smelled like it was cooked with red wine – I think it was the broth/soy/tomato combination that did that. The next time I would definitely reduce the broth by one cup. You can always add more broth , but its hard to reduce without affecting the dish! Still it seems a nice creamy rich texture and very healthy too! I will work on this recipe and report back – like to get it down to a sort of rice pilaf consistency.