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2 Tbs |
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vegetable oil |
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2/3 cup |
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chopped onion |
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1 |
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can chopped green chilies, (4 ounce) drained |
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2/3 cup |
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regular pearl barley |
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3 |
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cans beef broth, (15 ounce) |
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1 |
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can pinto beans, (15 ounce) drained and rinsed |
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1/2 cup |
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Monterey Jack cheese, shredded |
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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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