Beans & Barley
Cooking MethodSlow Cooker
Ingredients
- 1 onion, chopped
- 1 carrot, chopped
- 1 cup white beans, uncooked
- 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 bouillon or broth
- 2 tablespoons parsely, minced
- 1/4 cup lentils, dried
Instructions
Soak white beans and pinto beans overnight. Saute onion, mushrooms, and carrots in 1 tablespoon of vegetable broth until tender. Add to sauteed vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas. lentils and barley. Cover and simmer another hour until all the beans are tender. Or, combine all ingredients in a big slow cooker on low for 12-14 hours. Serves 4
