Slow Cooker Red Beans and Barley

By carvalhohm2

Ingredients

• 1 cup(s) uncooked barley, rinsed (use long-cooking variety; not pearled barley)
• 1 small uncooked red onion(s), finely chopped
• 1 rib(s) (large) uncooked celery, chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 1/4 tsp red pepper flakes, crushed, or more to taste
• 15 oz canned kidney beans, drained and rinsed
• 28 oz canned crushed tomatoes
• 2 leaf/leaves bay leaf
• 3 cup(s) fat free chicken broth, or vegetable broth
• 1/4 tsp black pepper
• 1 tsp table salt

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

Place all ingredients in order listed in a 5-quart slow cooker; do not stir.

Cover and cook on low setting of slow cooker for 7 hours; stir and serve.

Yields about 1 1/3 cups per serving.

Serves 6

WW Points Plus: 5

Notes:
If time allows, make it a day before you want to eat it since the dish tastes even better the second day.