Date: Sat, 16 Jul 94 14:42:51 EDT
From: KateStuart@aol.com
Crockpot Beans and Barley
I made this recipe today in the crockpot and ate it on rice. It looked icky
but tasted lovely.
1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp 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 T parsley, minced
1/4 cup 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.
kwvegan vegan