Red Beans And Barley W Ham Slow Cooker Stew Recipes

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SLOW COOKER BEAN AND BARLEY STEW



Slow Cooker Bean and Barley Stew image

Provided by Katie Lee Biegel

Categories     main-dish

Time 8h10m

Yield 10 to 12 servings

Number Of Ingredients 13

8 cups low-sodium chicken or vegetable broth
1 pound mix of dried beans, such as navy and pinto, rinsed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bay leaf
A few sprigs fresh thyme
8 ounces dried barley
8 ounces baby spinach
Toasted crusty bread or baguette, for serving

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.

SLOW COOKER BEAN AND BARLEY SOUP



Slow Cooker Bean and Barley Soup image

This soup is packed with protein. It's a great, healthy way to have a hearty soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 16

1 cup dried multi-bean mix, picked through and rinsed
1/2 cup pearled barley
1/2 teaspoon Italian seasoning blend
6 sun-dried tomatoes, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 leek, light green and white parts rinsed and sliced
One 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground black pepper
3 cups baby spinach
1/4 cup grated Parmesan, for garnish
2 tablespoons chopped fresh basil, for garnish
2 tablespoons extra-virgin olive oil, for garnish
Crushed red pepper, for garnish
Balsamic vinegar or lemon juice, for serving

Steps:

  • Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
  • Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.

RED BEANS AND BARLEY W/ HAM SLOW COOKER STEW



Red Beans and Barley W/ Ham Slow Cooker Stew image

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

1 cup barley, uncooked
3 (15 ounce) cans red kidney beans, undrained
4 cups low sodium chicken broth
2 -3 garlic cloves, minced
1 small onion, chopped
1 cup cooked ham, diced
1 ham bone
1 cup bell pepper, chopped
1 celery rib, chopped
1 tablespoon cajun seasoning
2 bay leaves
2 dried hot chili peppers

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



Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

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



Red Bean Stew image

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

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping

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

BARLEY BEAN STEW



Barley Bean Stew image

Enjoy this barley and bean stew - a flavorful dinner ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1/3 cup uncooked barley
1 cup frozen mixed vegetables
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 can (15 to 16 ounces) great northern beans, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
  • Stir in remaining ingredients except parsley. Heat to boiling; reduce heat to medium. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
  • Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.

Nutrition Facts : Calories 260, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 13 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg

SLOW COOKER RED BEANS AND BARLEY (LOW FAT)



Slow Cooker Red Beans and Barley (Low Fat) image

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

1 cup barley, uncooked and rinsed (use long-cooking variety, not pearled barley)
1 small red onion, finely chopped
1 large celery rib, chopped
1 medium garlic clove, minced
1/4 teaspoon red pepper flakes, crushed
1 (15 ounce) can kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
2 bay leaves
3 cups fat-free vegetable broth
1/4 teaspoon black pepper
1 teaspoon salt

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.

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