Cajun Barley Stew

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Use quick-cooking barley if you want a time-saver, otherwise regular barley works, too. If you can't find Cajun or Creole seasoning, use 2 teaspoons chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper instead.

Shared by aevans,
Chicago

Time needed

15 min preparation + 20 min cooking

Ingredients

2 tsp. vegetable oil
1 lg. onion, chopped
1 med. stalk celery, chopped
1/2 C. uncooked quick-cooking barley
5 C. tomato juice
1 to 2 tsp. Cajun or Creole seasoning
2 cans (15 oz. each) great northern or navy beans, drained, rinsed
1/4 C. chopped fresh parsley

Directions

In 12-inch skillet, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, until crisp-tender. Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat to low; cover and simmer about 20 minutes or until barley is tender. Stir in parsley.