- 2-3 Tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 2 cups barley (see ‘quick barley’ recipe for instructions)
- ¼ cup parsley pesto (see ‘parsley pesto’ recipe for instructions) plus more for garnish
- 1- 15 oz. kidney or pinto beans, drained and rinsed
- 1 jalapeno, minced
- ½ teaspoon ancho chili pepper
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- ¾ teaspoon cayenne pepper
- salt and pepper to taste
- The juice of 1 lime
- 6-8 vine ripened tomatoes
- ¼ cup cheese for topping (cheddar, cotija, or chiuaua)
- homemade breadcrumbs (see ‘homemade breadcrumbs’ recipe for instructions)
- Olive oil for garnishing
Equipment:
Stainless steel bowl
Spatula
Heat proof baking paper (parchment paper)
Cookie sheet
Food Processor (for breadcrumbs & pesto)
Large saucepan (for barley)
Medium skillet
Stainless steel bowl
Spatula
Heat proof baking paper (parchment paper)
Cookie sheet
Food Processor (for breadcrumbs & pesto)
Large saucepan (for barley)
Medium skillet
Instructions:
- Preheat oven to 400 degrees F
- Heat oil in skillet, and add onion. Saute until translucent, about 5-7 minutes
- Add garlic and saute until fragrant, about 1 minute
- In stainless steel bowl, combine barley, pesto, beans, garlic, onion, jalapeno, spices and lime juice and mix with rubber spatula
- Slice off tops of tomatoes, and gut out insides of tomatoes, then discard inside and tops of tomatoes. Be careful not to pierce outside flesh of tomato.
- Fill tomatoes evenly to the top with barley mixture
- Top with shredded cheese and breadcrumbs
- Let tomatoes cook in oven for 25-30 minutes.
- Immediately before serving, drizzle with olive oil and top with pesto as desired