Crockpot Beans & Barley
A simple and delicious dish that can be simmered all day and be ready once the kids come home from school. 89
89
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.
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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?
