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Crockpot Beans & Barley

 

A simple and delicious dish that can be simmered all day and be ready once the kids come home from school.
85

Yield

1

servings

Prep

15

min

Cook

1

hrs

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 each onions
chopped
1 each carrots
chopped
1 cup navy beans
soaked
½ teaspoon prepared mustard
½ cup split peas
dried
¼ cup pearl barley
½ cup mushrooms
chopped
*
1 cup pinto beans
uncooked
4 cups vegetable stock
3 tablespoons parsley leaves
minced
¼ cup lentils
dried

Directions

Soak white and pinto beans overnight. Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1829g (64.5 oz)
Amount per Serving
Calories 10354% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1989mg 83%
Total Carbohydrate 65g 65%
Dietary Fiber 59g 236%
Sugars g
Protein 118g
Vitamin A 221% Vitamin C 50%
Calcium 44% Iron 86%
* based on a 2,000 calorie diet How is this calculated?

 

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