• Heat oil in a large, nonstick pan over medium heat.
  • Add Onion.
  • Cook for 3 minutes.
  • Add garlic and jalapeño.
  • Cook for 2 minutes more.
  • Add cumin.
  • Remove from heat, and set aside mixture in a bowl.
  • In the same pan, add broth, water, Barley oregano and hot sauce.
  • Bring to a boil.
  • Reduce heat, cover and simmer until Barley is tender, adding extra water as necessary, about 30 minutes.
  • Stir in beans and Onion mixture, and heat through.
  • Sprinkle with cilantro just before serving.
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