Crockpot Beans & Barley

Name: Crockpot Beans & Barley
Cook time: P1H
Total time: P2H
Yield: 1
Cuisine: Fusion
Ingredients: onions; carrots; navy beans; prepared mustard; split peas; pearl barley; mushrooms; pinto beans; vegetable stock; parsley leaves; lentils

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

Yield

1
servings

Prep

15
min

Cook

1
hrs

Ready

2
hrs

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

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
1	each	onions chopped
1	each	carrots chopped
237	ml	navy beans soaked
2.5	ml	prepared mustard
118	ml	split peas dried
59	ml	pearl barley
118	ml	mushrooms chopped	*
237	ml	pinto beans uncooked
946	ml	vegetable stock
45	ml	parsley leaves minced
59	ml	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.