Slow Cooker Bean and Barley Stew

Slow Cooker Bean and Barley Stew
Slow Cooker Bean and Barley Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    cups low-sodium chicken or vegetable broth

  • 8

    ounces dried pinto beans

  • 8

    ounces dried navy beans

  • 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

Directions

Combine the broth, pinto beans, navy beans, 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.

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