Heat oil in a large nonstick skillet over medium heat. Add onion,
bell pepper, and celery. Cook until the vegetables soften...3-4
minutes. Add garlic and cook 1 minute more.
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 15-20 minutes.
Remove from heat and stir in black-eyed peas. Cover and let stand
for 5 minutes. Serve Hot.
Makes 5 servings of 1.5 Cups each
Serving
Suggestions
Makes 5 servings of 1.5 Cups each
Originally Submitted
6/24/2014
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