Recipe: Beans and Barley

Crockpot Beans and Barley

1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp prepared mustard
1/2 cup split peas, dried
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 T parsley, minced
1/4 cup lentils, dried

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 Tbsp 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). Serve over white rice.