1 tb Olive oil
1 bn Scallions; sliced, white and
-some green
1 Shallot; minced
1 Green pepper; chopped
2 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Cinnamon
1 ds Cayenne pepper; to taste
16 oz Can red kidney beans;
-drained and rinsed
2 c Yellow wax beans
2 c Green beans
3 1/2 c Water or chicken broth
1/2 c Uncooked barley
Salt to taste
Saute scallions, shallot, pepper, and spices about 5 minutes in a
large saucepan or Dutch Oven.
Add beans, stir well over medium flame about 5 more minutes.
Add water or chicken broth and barley, bring to a boil, then reduce
heat to low and simmer for 45 minutes to and hour, until stew is thick
and barley is soft.
Add salt and cayenne to taste.
Source: Alison Meyer
From: Alison Meyer
Date: 04 May 94
