Split Peas and Barley with Spicy Kidney Bean Cream Sauce

Uninspired. That's how I felt on the Metro ride home from work as I desperately tried to come up with a dinner idea. And that's how I continued to feel as I stared at my bare cabinets in search of something that caught my eye. Nothing. The problem is that I got all my veggies in at lunch with my Spring Vegetable Salad and needed grain and protein for dinner, limiting my choices severely. I really wanted some veggies, but evidently I didn't do such a good job grocery shopping and will barely have enough to last me to this weekend. So I went for my go-to dinner and made split peas and barley. Except I got a sudden flash of inspiration as I was walking the dog.

Ingredients

• .5 cup yellow split peas
• .5 cup barley
• 1 large red onion
• 2 TB Better Than Cream Cheese
• .5 TB chipotle in adobo sauce
• .5 cup cooked dark red kidney beans
• Fresh cilantro to taste
• Salt and pepper to taste

Combine split peas, barley, and onion in a pot and cover with water. Bring to a boil and simmer for 20-30 minutes or until tender, checking to make sure there's enough water. Remove from heat and add cilantro, salt, and pepper. Meanwhile, blend together the cream cheese, beans, and chipotle until smooth. It makes 2 medium/small 375 calories servings.



Experiment successful. It wasn't overwhelmingly spicy, but it had great flavor and was easy to make.