Blackeyed Peas and Barley Recipe

Name: Blackeyed Peas and Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces black-eyed peas canned, rinsed and drained; 1 cup onions chopped; 1/2 cup celery chopped; ⅓ cup pearl barley uncooked; 1 cup milk, skim, (non fat) powder non fat; 1 1/4 cups water; 1 each bay leaves broken in half; ⅛ teaspoon salt; 1 teaspoon black pepper; 1/4 teaspoon thyme dried; 1/4 teaspoon rosemary leaves dried; 1/4 teaspoon garlic powder

Servings: persons

20 ounces black-eyed peas canned, rinsed and drained
1 cup onions chopped
1/2 cup celery chopped
⅓ cup pearl barley uncooked
1 cup milk, skim, (non fat) powder non fat
1 1/4 cups water
1 each bay leaves broken in half
⅛ teaspoon salt
1 teaspoon black pepper
1/4 teaspoon thyme dried
1/4 teaspoon rosemary leaves dried
1/4 teaspoon garlic powder

1
Preheat oven to 350 deg.
2
F.
3
Lightly spray a 1 3/4 qt casserole dish with nonstick cooking spray.
4
In a large bowl, combine all ingredients, mixing well.
5
Place in prepared casserole.
6
Cover tightly and bake 1 1/4 hrs, or until barley is tender.
7
Stir once, halfway through cooking time.
8
Remove and discard bay leaf before serving.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ounces black-eyed peas canned, rinsed and drained, 1 cup onions chopped, 1/2 cup celery chopped, ⅓ cup pearl barley uncooked, and more.

Yes, Blackeyed Peas and Barley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackeyed Peas and Barley

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