Crockpot beans and barley
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Crockpot beans and barley
  Crockpot    Beans    Barley    Slow cooker  
Last updated 6/12/2012 12:51:41 AM. Recipe ID 13314. Report a problem with this recipe.
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      Title: Crockpot beans and barley
 Categories: Digest, July, Slow cooker
      Yield: 1 Servings
 
      1    Onion, chopped
      1    Carrot, chopped (I used 2, I
           Like them)
      1 c  Navy beans, soaked
    1/2 t  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 T  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.
  Things got a bit mushy in the crockpot so it might be better to cook
  on the stove.
  
  From: KateStuart@aol.com. Fatfree Digest [Volume 9 Issue 26] July 17,
  1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
  MMCONV
 




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Recipe ID 13314 (Apr 03, 2005)

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