Slow Cooker Red Beans And Barley

By á-174942

Ingredients

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

Preparation

Step 1

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

Cover and cook at low setting of slow cooker for 7 hours. Stir and serve.

This recipe yields 6 servings; about 1 1/3 cup per serving.

Points® Value: 4