MM: CROCKPOT BEANS & BARLEY
---------- Recipe via Meal-Master (tm) v8.05

Title: CROCKPOT BEANS & BARLEY
Categories: Digest, July, Slow cooker, Crockpot
Yield: 1 Servings

1 Onion, chopped
1 Carrot, chopped (I used 2, I Like them)
1 c Navy beans, soaked
1/2 ts 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 tb 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: [email protected]. Fatfree Digest [Volume 9
Issue 26] July 17, 1994. Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV

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