Lost notes; barley and beans

I had put together a long list of meals I've made this summer, so that I could remember to write them up for you. Unfortunately, after keeping this list for two months, slowly typing up recipes, I have left it in my pocket when I last did laundry.

Some meals I remember, but will soon forget. Breakfasts are often eggs valentine — poached eggs, served over sautéed spinach on english muffin — or scrambled eggs with pesto, or oatmeal, or melon. Lunches and dinners are often some variation of rice and beans. For example, today's lunch:

Dice and wash one leek, and sauté half in a medium saucepan in olive oil. Add one cup barley, two cups water, and a little salt. Cover, bring to boil, and cook on medium until water is absorbed or cooks off.

Meanwhile, shell half a pound of beans: we have black-eyed peas right now, and also coco blanco and coco negro. Boil a few minutes. While beans are boiling, sauté the rest of the leeks in olive oil and salt. Drain the beans and add to the leeks, and continue to cook on medium until barley is done.

Wash and dice five brown button mushrooms. Mix mushrooms and beans into barley, and transfer to wide bowls. Serves two for lunch.