Beans & Barley Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
1/2 cup: Mushrooms, chopped
1: Carrot, chopped
1 cup: Pinto beans, uncooked
1 cup: White beans, uncooked
4 cup: Vegetable stock,
1/2 tsp: Prepared mustard,
2 tbsp: Parsley, minced
1/2 cup: Split peas, dried
1/4 cup: Lentils, dried
1/4 cup: Pearl barley,
Directions:
Soak white beans and pinto beans overnight. Saute onion, mushrooms and
carrots in 1 tablespoon of vegetable broth until tender. Add to sauteed
vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to
boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils
and barley. Cover all ingredients in a big slow cooker on low for 12-14
hours. Calories 174; Fat .8 gm 4% fat
Origin: Susan Powter-Eating
Source from luhu.jp
carrots in 1 tablespoon of vegetable broth until tender. Add to sauteed
vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to
boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils
and barley. Cover all ingredients in a big slow cooker on low for 12-14
hours. Calories 174; Fat .8 gm 4% fat
Origin: Susan Powter-Eating
Source from luhu.jp