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Barley with White Beans Feta Cheese and Mint

3 1/2 c Canned beef broth or water
1 1/2 c Pearl barley, rinsed
2 15-oz cans cannellini (white kidney beans), rinsed, drained
1 c Plus 2 T chopped feta cheese (about 6 oz)
3 tb Chopped fresh mint
1 1/2 tb Olive oil


Bring broth to boil in heavy large saucepan. Add barley and bring to boil. Reduce heat, cover and simmer until barley is tender but still firm to bite, about 30 minutes. Add cannellini; cook until heated through. Mix in cheese, mint and oil. Season with salt and pepper.


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