Slow Cooker Red Beans And Barley Recipe - Cooking Index
Slow Cooker Red Beans And Barley Recipe - Cooking Index
Use fire-roasted crushed tomatoes, if available, to give this recipe a robust smoky taste. If time permits, make it in advance. It tastes even better the second day.
Courses: Side dish| 1 cup | 237ml | Uncooked barley - rinsed |
| = (use long-cooking variety; | ||
| Not pearled barley) | ||
| 1 | Red onion - finely chopped (small) | |
| 1 | Celery stalk - chopped (large) | |
| 1 | Garlic clove - minced (medium) | |
| 1/4 teaspoon | 1.3ml | Red pepper flakes - crushed, or |
| More to taste | ||
| 15 oz | 426g | Canned kidney beans - drained, rinsed |
| 28 oz | 795g | Canned crushed tomatoes |
| 2 | Bay leaf | |
| 3 cups | 711ml | Fat-free chicken broth |
| = (or vegetable broth) | ||
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Table salt |
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
Source:
Weight Watchers at http://www.weightwatchers.com
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