SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
RED BEANS AND BARLEY W/ HAM SLOW COOKER STEW
Make and share this Red Beans and Barley W/ Ham Slow Cooker Stew recipe from Food.com.
Provided by marisa.johnson
Categories Beans
Time 8h15m
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Toss it in the crock pot all day. Cook 4 -5 on high and then drop it down another 4 at least on low.
- Take out the bay leaves and the chile peppers. It's better a day or two later.
SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
SLOW COOKER RED BEANS AND BARLEY (LOW FAT)
I found this recipe on fatfreevegan.com some time ago and wanted to put it here so all my healthy recipes are in one place. They say this is a Weight Watchers recipes and that is 4 points per serving.
Provided by Sarah_Jayne
Categories Stew
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, in order listed, in slow cooker. Do not stir.
- Cover and cook on LOW for 7 hours.
- Stir and serve. Yields about 1 1/3 cups per serving.
HAM AND BEAN STEW
You only need five ingredients to fix this thick and flavorful stew. It's so easy to make and always a favorite with my family. I top bowls of it with a sprinkling of shredded cheese. -Teresa D'Amato, East Granby, Connecticut
Provided by Taste of Home
Time 7h5m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender.
Nutrition Facts : Calories 213 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
SLOW-COOKER SMOKY HAM AND NAVY BEAN STEW
Every spoonful of this slow-cooker soup is loaded with ham, beans and vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 4
Number Of Ingredients 9
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
- Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 9 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 6 g, TransFat 0 g
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