My healthy version of rice and beans that uses barley, lots of great Mexican flavors, and fresh vegetables and herbs to create a super quick and filling meal!
Prepare all vegetables and herbs and set aside. You can cook the barley and bean mixture at the same time so have everything ready to go first.
Cook the Barley
In a medium-sized heavy bottom saucepan bring a scant 2 cups of water and 1 cup raw barley to a boil on medium heat (takes about 10 minutes). Decrease to low-medium heat and crack lid to cook for about 20 minutes. Decrease to low and remove lid to let sit for about 3 minutes before removing saucepan from the burner.
Cook the Beans
While the barley cooks, add all ingredients for the beans into a medium-sized saucepan.
Cover and cook on medium-low heat for 15 minutes.
Remove the lid to cook for another 5-6 minutes.
Serve the beans over the barley and garnish with fresh tomato, cilantro, Greek yogurt, and fresh sliced jalapeno. Option to squeeze a small amount of fresh lime juice on top but don’t overdo it!