Crockpot Beans & Barley
Description
This International breakfast features Onion, chopped, Carrot, chopped (I used 2, I. It delivers aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Like them) 1 c Navy beans, soaked 1/2 ts Prepared mustard 1/2 c Split peas, dried 1/4 c Pearl barley 1/2 c Mushrooms, chopped 1 c Pinto beans, uncooked 4 c Vegetable broth 3 tb Parsley, minced 1/4 c Lentils, dried
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Soak white and pinto beans overnight.
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Saute onion, mushrooms and carrot in 1 T of vegetable broth until tender.
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Add drained beans, vegetable bouillon, mustard and parsely, bring to bil.
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Reduce heat, cover and simmer 45 minutes.
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Add split peas, lentils and barley.
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Cover and simmer another hour until all beans are tender.
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(Note: I like it spicy so I added lots of tabasco and pepper).
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I know this is more of a "winter recipe" but I think it will be good cold, also.
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Things got a bit mushy in the crockpot so it might be better to cook on the stove
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 10.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 17.2mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.7g3%
- Sugars 1.2g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, barley, beans, breakfast, carrot, chopped, crockpot, international, onion, sautéing, simmering, slow-cooking, title, used, vegan
