Adapted from EATING WELL
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 large yellow bell pepper, chopped
- 5 cloves garlic, minced
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 15-ounce cans black beans, rinsed
- 2 14-ounce cans no-salt-added diced tomatoes, undrained
- 1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
- 2 cups vegetable broth
- 2 teaspoons light brown sugar
- 2 cups Cooked Ground Up Hard Red Spring Wheat Berries, (recipe follows)
- Juice of 1 lime
- 1 avocado, diced
- ½ cup chopped fresh cilantro
INSTRUCTIONS
- Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
- Stir in cooked wheat berries and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.
COOKED WHEAT BERRIES
INGREDIENTS
- 2 cups Ground Up Hard Red Spring Wheat Berries
- 7 - 10 cups cold water
- 1 tsp salt (optional)
INSTRUCTIONS
- Place Ground Up Hard Red Spring Wheat Berries in a large bowl and cover with cold water. Soak for approximately 12 hours at room temperature.
- Drain the wheat berries and add to a large heavy sauce pan. Add 7 cups cold water and salt if using.
- Bring to a boil over high heat, then reduce heat and simmer gently for one to two hours, stirring occasionally and adding more water as needed, until wheat berries are tender and have begun to bloom.
