Beans & Barleybeans, diabetic, lowfat, main dish, vegetarian 1 onion, chopped 1 carrot, chopped 1 cup white beans, uncooked 1/2 teaspoon prepared mustard 1/2 cup split peas, dried 1/4 cup pearl barley 1/2 cup mushrooms, chopped 1 cup pinto beans, uncooked 4 cup vegetable stock 2 tablespoon parsley, minced 1/4 cup lentils, dried Soak white beans and pinto beans overnight. Saute' onion, mushrooms and carrots in 1 tablespoon of vegetable broth until tender. Add to saute'ed vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover all ingredients in a big slow cooker on low for 12-14 hours. Calories 174; Fat .8 gm 4% fat Origin: Susan Powter-Eating |
