Smooth beans and barley stew dinner ready in just 35 minutes! Perfect if you love French cuisine!
teaspoons vegetable oil
large onion, chopped (1 cup)
medium stalk celery, chopped (1/2 cup)
cup uncooked quick-cooking barley
cups tomato juice
to 2 teaspoons Cajun or Creole seasoning
cans (15 to 16 oz each) great northern or navy beans, drained, rinsed
cup chopped fresh parsley
In 12-inch skillet, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 20 minutes or until barley is tender. Stir in parsley.
Quick-cooking barley is a super time-saver--it cooks in less than half the time of regular barley. If Cajun or Creole seasoning isn't available, use 2 teaspoons chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.