Red Beans And Barley W Ham Slow Cooker Stew Recipes

SLOW COOKER RED BEANS AND BARLEY (LOW FAT)

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.

SLOW COOKER BEAN AND BARLEY SOUP

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.

SLOW COOKER BEAN AND BARLEY STEW

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

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.

BARLEY BEAN STEW

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.

RED BEANS, BARLEY & SAUSAGE STEW

Steps:

• The night before, rinse beans, place in a large bowl with water to cover and let soak overnight.
• Drain and rinse beans.
• Put all ingredients in a large crock-pot, stir, cover and cook on low 8-10 hours.
• Prep time does not include soaking beans.