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Slow Cooked Barley and Beans

What you need: 

1 tablespoon olive oil
1 onion, chopped
1 rib celery, chopped
3 cloves garlic, minced
1 – 14 ounce can tomatoes
1 – 14 ounce can red kidney beans
1 cup vegetable broth
1/4 cup pearl barley
1 tablespoon mushroom ketchup
1 bay leaf
Salt and pepper, to taste

What you do: 

1)In a sauce pan, cook onion, celery, and garlic in oil over medium heat until soft.

2)Empty mixture into a 4 quart slow cooker. Add remaining ingredients and cook on low for 8 hours. Adjust salt and pepper to taste and enjoy!

Preparation Time: 
20 minutes
Cooking Time: 
8 hours
2 or 3


This is a nice, easy, basic recipe that lends itself well to substitutions and additions.  Our family enjoyed my version of it.  I omitted the mushroom ketchup (never heard of it before) and used white kidney beans instead of red.  Hubby loved this with hot sauce. Smile

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