Slow cooker red beans and barley
3
Points®
Total Time
7 hr 20 min
Prep
20 min
Cook
7 hr
Serves
6
Difficulty
Easy
Looking for a hearty, one-bowl meal? This is the one! Filling and delicious, this simple bean and barley recipe delivers on great flavor and total ease of preparation. A short 20 minutes of preparation and you can come home to dinner rich with beans and barley in a flavorful tomato sauce. Kick it up a notch with a nice smoky flavor and swap fire-roasted crushed tomatoes for the plain ones. Like a good chili recipe, this one tastes even better on day two. With six large servings you will surely have enough for leftovers, perfectly portable for a workday lunch. Cut time from the prep and grab some pre-chopped celery and onion in you local supermarket produce section.
Ingredients
Uncooked pearl barley
1 cup(s), rinsed (use long-cooking variety; not pearled barley)
Red onion
1 small, finely chopped
Celery
1 rib(s), large, chopped
Garlic
1 clove(s), minced
Red pepper flakes
¼ tsp, crushed, or more to taste
Canned kidney beans
15 oz, drained and rinsed
Canned crushed tomatoes
28 oz
Bay leaf
2 leaf/leaves
Fat free chicken broth
3 cup(s), or vegetable broth
Black pepper
¼ tsp
Table salt
1 tsp
