Barley Hoppin’ John - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 (14 ounce) can vegetable broth
1 cup quick-cooking barley
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (15 ounce) cans black-eyed peas, rinsed

Preparation

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.