Recipe Image

Barley Hoppin' John

  • 20 m
  • 40 m
EatingWell Test Kitchen
“Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad.”

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 medium onion, chopped
    • 1 small red bell pepper, chopped
    • 2 stalks celery, chopped
    • 2 cloves garlic, minced
    • 1 14-ounce can vegetable broth
    • 1 cup quick-cooking barley
    • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
    • 2 teaspoons lemon juice
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon salt
    • 2 15-ounce cans black-eyed peas, rinsed

Directions

  • 1 Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
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