Crockpot Beans & Barley

A simple and delicious dish that can be simmered all day and be ready once the kids come home from school.

2 hours Prep: 15 minutes Cook: 1 hours

1430 calories per serving view nutrition facts

1 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	each	onion	chopped
1	each	carrot	chopped
1	cup	navy beans	soaked
1/2	teaspoon	prepared mustard
1/2	cup	split peas	dried
1/4	cup	pearl barley
1/2	cup	mushrooms	chopped
1	cup	pinto beans	uncooked
4	cups	vegetable stock
3	tablespoons	parsley leaves	minced
1/4	cup	lentils	dried

Directions

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 tb. of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.

Note: If you like it spicy add lots of tabasco and pepper.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 1869g

Amount per Serving

Calories 1430 13% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 6159mg	257%
Total Carbohydrate 241.0g	80%
Dietary Fiber 59.0g	236%
Sugars 13.0g
Protein 79.0g	157%

Vitamin A	539%		Vitamin C	64%
Calcium	43%		Iron	105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Cornmeal: Page 68

Last Recipes Viewed

Recipe Bite

Fast Food

by Mark R. Vogel

A trend in America that is picking up speed is an increased interest on meals that can be made in a short amount of time. For us cooking buffs, that's......