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.
|