Crockpot Beans And Barley

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Crockpot Beans And Barley

 

crockpot, mexican

 

1 onion; chopped

1 carrot; chopped (i used 2,

-- i

like them)

1 cup navy beans; soaked

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 broth

3 tablespoons parsley; minced

1/4 cup lentils; dried

 

Soak white and pinto beans overnight. Saut‚ onion, mushrooms and

carrot in

1 T of vegetable broth until tender. Add 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 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. Things got a bit

mushy in the crockpot so it might be better to cook on the stove.

 

 

 

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Yield: 1 serving