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Black Barley with Cowpeas

Photo: Sarah Anne Ward
Active time 5 mins
Total time 5 mins

Serves 4 (serving size: about 3/4 cup barley mixture and 11/2 tsp. oil)

Black barley is an heirloom grain that you’ll find in some specialty markets or online retailers (we ordered ours from; you can also substitute traditional barley, or farro, wheat berries, or spelt. As we move into future years, soil health will be top of mind, much more than it is today; as such, cover crops (such as cowpeas) will make up a bigger part of our diets. Healthy plant oils will grace our plates, and from new and exciting sources such as nutty-flavored argan oil, which you can also order from (be sure to specify culinary argan oil).


  • 2 cups cooked black barley
  • 1 cup cooked cowpeas (black-eyed peas)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons culinary argan oil

Nutrition Information

  • calories 193
  • fat 7.6 g
  • satfat 1.4 g
  • monofat 4.6 g
  • polyfat 1.3 g
  • protein 5 g
  • carbohydrate 34 g
  • fiber 7 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 245 mg
  • calcium 64 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 4 ingredients in a large bowl. Divide mixture evenly among 4 plates; drizzle with oil.
Also appeared in: April, 2017;