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Recipe Name: Barley And Bean With Fresh Mint (vegan) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 1/2 Cup(s) Pearled barley
3 1/2 Cup(s) Vegetable broth or stock
2 Cup(s) Fresh cooked or canned white
Kidney beans
2 Tablespoon(s) Fresh mint chopped or 1 tbs
Dry mint
In a medium sauce pan bring the 3.5 cups of vegetable broth or stock
to a boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to
low and cover. Simmer 35 to 45 minutes or until all of the broth or
stock has been absorbed and the barley is tender. Rinse the kidney
beans in a colander or sieve and allow to drain. Chop the mint. Add
the beans to the cooked pearled barley and cook on low until heated,
approximately 5 minutes. Remove form the heat. Add the mint and mix
well. Garnish with a few mint sprigs. Serve hot. Makes 4 side dish
servings. Reheats well in a microwave. Posted by "Joseph B. McKay
III" <> to the Fatfree Dig. Vol 12 Issue 22
11-23-94. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34, using MMCONV. ~-- 1.80á From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 581
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 287.5mg
Potassium: 569.4mg
Carbohydrates: 122.4g
Fiber: 19.3g
Sugar: 2.8g
Protein: 19.6g

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