This is a great recipe even non-vegetarians like. I make it in a crock pot letting it cook for about 8 hours. It’s also a very forgiving recipe, meaning you can make changes to the amounts of the spices and add other vegetables if you want to.
- 1 1/2 cups kidney beans, dried (or 2 cans)
- 28 oz tomatoes, diced
- 1 cup barley, hulled or pearled
- 3-5 cups water or more, depending on cooking method
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 jalapeno, diced without seeds (optional)
- 1 tsp coriander (optional)
- 1/2 tsp unsweetened chocolate powder (optional)
- Cayenne, to taste (optional)
- Salt, to taste
- Grated cheddar or pepper jack cheese (optional)
- Tortilla chips
The night before boil the dried kidney beans in water for 5 minutes. Drain the water. Soak the kidney beans in water overnight, changing the soak water and rinsing the beans two or three times. For canned beans you can skip this step.
The next morning, drain the beans, and add everything to the pot except the last four ingredients. Let it cook.
When it is done add the cayenne and salt to taste. Garnish with cheese and tortilla chips.