Ingredients
1
tablespoon canola or soybean oil
2
small onions, sliced
2
cloves garlic, chopped
1
teaspoon ground cumin
1/2
cup uncooked quick-cooking barley
1
can (15 ounces) Progresso™ garbanzo beans, undrained
1
can (15 ounces) Progresso™ black beans, rinsed and drained
1
can (14 1/2 ounces) stewed tomatoes, undrained
1
box (9 ounces) frozen baby lima beans
3
cups water
2
tablespoons chopped fresh cilantro or parsley
Preparation
Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.
