Crockpot Beans And Barley

Recipe Ingredients

1		Onion - chopped
1		Carrot - chopped (i used 2, i
		Like them)
1 cup	160g / 5.6oz	Navy beans - soaked
1/2 teaspoon	2.5ml	Prepared mustard
1/2 cup	118ml	Split peas - dried
1/4 cup	59ml	Pearl barley
1/2 cup	73g / 2.6oz	Mushrooms - chopped
1 cup	160g / 5.6oz	Pinto beans - uncooked
4 cups	948ml	Vegetable broth
3 tablespoons	45ml	Parsley - minced
1/4 cup	59ml	Lentils - dried

Recipe Instructions

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 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.

Source:
Healthy Meals In Minutes

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