Beans and barley
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | Carrot; chopped | |
| 1 | cup | Navy beans; soaked |
| ½ | teaspoon | Prepared mustard |
| ½ | cup | Split peas; dried |
| ¼ | cup | Pearl barley |
| ½ | cup | Mushrooms; chopped |
| 1 | cup | Pinto beans; uncooked |
| 4 | cups | Vegetable broth |
| 3 | tablespoons | Parsley; minced |
| ¼ | cup | Lentils; dried |
| Tabasco sauce; to taste | ||
Directions
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 tablespoon of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.
Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland <kirkland@...> on Dec 28, 1997
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