Barley and Bean with Fresh Mint (Vegan)

1. 1

   In a medium sauce pan bring the 3.

2. 2

   5 cups of vegetable broth or stock to a boil.

3. 3

   Slowly add the 1 1/2 cup of pearled barley.

4. 4

   Reduce heat to low and cover.

5. 5

   Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender.

6. 6

   Rinse the kidney beans in a colander or sieve and allow to drain.

7. 7

   Chop the mint.

8. 8

   Add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes.

9. 9

   Remove form the heat.

10. 10

    Add the mint and mix well.

11. 11

    Garnish with a few mint sprigs.

12. 12

    Serve hot.

13. 13

    Reheats well in a microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.