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Recipe Category: Vegetarian
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Ingredients
- 1 pound (455 g) navy beans
- 400 g pearl barley
- 4 L water
- ¾ cup (120 g) chopped onion
- ¼ cup (60 g) low-salt ketchup
- ½ cup (115 g) brown sugar
- ¾ cup (180 ml) water
- 1 tsp dry mustard
- 4 tbsps (60 g) molasses
Method
- Soak beans in water overnight in large soup kettle
- Cook beans in water until soft, about 1½ hours
- Drain, discarding cooking liquid
- Stir together beans and remaining ingredients in slow cooker
- Mix well
- Cover and cook on low 5 to 8 hours or until beans are well-flavored but not breaking down
- Yield: 8 servings
- Per serving: 256 g water; 168 calories (2% from fat, 12% from protein, 86% from carb)
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