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Crockpot Beans and Barley

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Crockpot Beans and Barley

Categories: Vegetables, Fat free, Crockpot

Yield: 1 Servings

 

1 Onion, chopped

1 Carrot, chopped (I used 2, I

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

 

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in

1 T of vegetable broth until tender. Add drained beans, vegetable

bouillon,

mustard and parsely, bring to bil. Reduce heat, cover and simmer 45

minutes. Add split peas, lentils and barley. Cover and simmer another hour

until all beans are tender. (Note: I like it spicy so I added lots of

tabasco and pepper). I know this is more of a " winter recipe " but I think

it will be good cold, also.

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