Beans and barley

1 Servings

Ingredients

QuantityIngredient
1Onion; chopped
1Carrot; chopped
1cupNavy beans; soaked
½teaspoonPrepared mustard
½cupSplit peas; dried
¼cupPearl barley
½cupMushrooms; chopped
1cupPinto beans; uncooked
4cupsVegetable broth
3tablespoonsParsley; minced
¼cupLentils; dried
Tabasco sauce; to taste

Directions

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 tablespoon of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.

Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland <kirkland@...> on Dec 28, 1997