1
1/2
1
6
7
3
4
2
3
8
1/4
1/2
1/2
tt
1-1/2
------
ar
|
c
c
c
oz
oz
oz
cl
T
oz
t
T
t
T
---
|
Black Beans dry
Barley (1)
Bay Leaf
Water
Onion
Carrot
Celery
Garlic
Olive Oil
Tomatoes
Pepper
Salt
Oregano, dry
Chili Sauce (2)
Lemon Juice
--- Garnish
White Onion
& Cilantro
|
Do-Ahead - (6 hrs, 5 min work)
- Soak BLACK BEANS in Water to cover and 1 teaspoon
Salt, 6 hours or overnight.
Make - (1-1/2 hrs)
- Put Beans and BARLEY in a pot and add Water and
BAY LEAF. Simmer slowly covered while you do the rest of the
steps.
- Meanwhile: Chop ONION medium. Half or quarter
CARROTS lengthwise and slice medium. Slice CELLERY about
1/4 inch thick. Crush GARLIC and chop medium. Mix all.
- In a sauté pan, heat Olive Oil and fry Onion Mix
stirring until onions show a trace of color. When Beans are half done
(probably about now), add to pot.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop medium and add to the pot with Beans. Bring back
to a boil and turn to a simmer until beans are tender, but not falling
apart.
- Squeeze Lemon Juice.
- Chop White Onion fairly small, and Cilantro medium. Mix
for Garnish.
- Season with Pepper, Salt, Oregano and
Chili Sauce.
- Taste for Seasoning. Stir in Lemon Juice and take off the
heat.
- If you have the time, set it aside and allow to mature for a
few hours or overnight. Reheat, garnish and serve.
|
