Barley Hoppin’ John

Name: Barley Hoppin’ John
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 small red bell pepper, chopped; 2 stalks celery, chopped; 2 garlic cloves, minced; 1 (14 ounce) can vegetable broth; 1 cup quick-cooking barley; 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme; 2 teaspoons lemon juice; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon salt; 2 (15 ounce) cans black-eyed peas, rinsed

12 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 (14 ounce) can vegetable broth
1 cup quick-cooking barley
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (15 ounce) cans black-eyed peas, rinsed

Directions

1

Heat oil in a large nonstick skillet over medium heat.
2

Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
3

Add garlic and cook 1 minute.
4

Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
5

Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
6

Remove from the heat and stir in black-eyed peas.
7

Cover and let stand for 5 minutes.
8

Serve hot.