Slow Cooker Red Beans and Barley
- Total Time
- 7:20
- Prep
- 0:20
- Cook
- 7:00
- Serves
- 6
- Difficulty
- Easy
To give this recipe a nice smoky flavor, swap fire-roasted crushed tomatoes for the plain ones.
-
uncooked pearl barley1 cup(s), rinsed (use long-cooking variety; not pearled barley)
-
uncooked red onion(s)1 small, finely chopped
-
uncooked celery1 rib(s), large, chopped
-
garlic clove(s)1 clove(s), medium, minced
-
red pepper flakes¼ tsp, crushed, or more to taste
-
canned kidney beans15 oz, drained and rinsed
-
canned crushed tomatoes28 oz
-
bay leaf2 leaf/leaves
-
fat free chicken broth3 cup(s), or vegetable broth
-
black pepper¼ tsp
-
table salt1 tsp
- Place all ingredients in order listed in a 5-quart slow cooker; do not stir.
- Cover and cook on low setting of slow cooker for 7 hours; stir and serve. Yields about 1 1/3 cups per serving.