Type what you have

Ingredients

• ✓ barley
• white rice
• brown lentil
• olive oil
• garlic
• chicken stock concentrate
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ barley
• olive oil
• mushroom
• onion
• celery
• garlic
• vegetable broth
• white bean

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ barley
• water
• wild rice
• olive oil
• kale
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ barley
• butter
• onion
• chicken drumstick
• tomato
• tomato sauce
• cauliflower
• broccoli
• corn
• elbow macaroni

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook until brown. Add chicken, cover with water, and bring to a boil. Cook until chicken is fork-tender, about 45 minutes.
2. 2 Transfer chicken to a cutting board using tongs; cool slightly. Remove meat from chicken; transfer to a plate and discard bones. Skim cooking liquid; return chicken to the pot.
3. 3 Add tomatoes, tomato sauce, cauliflower and broccoli, corn, barley, and macaroni to the pot; cook, stirring occasionally, until barley and macaroni are tender, about 30 minutes.

By Michele Perillo

Ingredients

• ✓ barley
• water
• black bean
• cheddar cheese
• mushroom
• onion
• red bell pepper
• parsley
• egg
• garlic
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
2. 2 Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.
3. 3 Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.
4. 4 Divide batter into 4 to 6 patties; place on prepared aluminum foil.
5. 5 Grill patties on the aluminum foil for about 8 minutes on each side.

By Troy Meyer

Ingredients

• ✓ barley
• beef chuck roast
• bay leaf
• oil
• carrot
• celery
• onion
• mixed vegetable
• water
• tomato
• beef bouillon
• sugar
• black pepper
• salt

Instructions

1. 1 Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
2. 2 Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
3. 3 Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
4. 4 Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
5. 5 Season with salt and pepper before serving.

By MARGOC

Ingredients

• ✓ barley
• potato
• olive oil
• beef sirloin steak
• beef broth
• cream of mushroom soup
• onion
• mushroom
• garlic
• oregano
• salt
• black pepper
• mixed vegetable

Instructions

1. 1 Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
2. 2 While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
3. 3 Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
4. 4 Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

By Jessica Warden

Ingredients

• ✓ barley
• beef sirloin
• garlic salt
• salt
• black pepper
• beef stock
• tomato sauce
• water
• carrot
• mushroom
• onion
• garlic
• bay leaf

Instructions

1. 1 Season beef with garlic salt, salt, and pepper.
2. 2 Place seasoned beef into a slow cooker with stock, tomato sauce, water, barley, carrots, mushrooms, onion, garlic, and bay leaves. Stir to combine, then cover and cook on Low until soup thickens and beef is tender, about 6 hours.
3. 3 Discard bay leaves before serving.

By pecagirl27

Ingredients

• ✓ barley
• olive oil
• onion
• celery
• garlic
• chicken stock
• chicken breast
• carrot
• parsnip
• sweet potato
• dill
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
2. 2 Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
3. 3 Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

By Sharon Stoudt

Ingredients

• ✓ barley
• ground beef
• onion
• carrot
• celery
• beef broth
• tomato
• water
• tomato soup
• bay leaf
• parsley
• garlic
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat, and crumble in ground beef. Cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
3. 3 Stir in onion, carrots, celery, and barley. Pour in beef broth, diced tomatoes, water, and condensed soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil then reduce the heat and cover.
4. 4 Simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
5. 5 Serve hot and enjoy!

By SHARILEE

Ingredients

• ✓ barley
• ground beef
• water
• tomato
• beef broth
• whole kernel sweet corn
• celery
• onion
• lima bean
• beef bouillon
• paprika
• bay leaf
• italian seasoning
• elbow macaroni
• parsley

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain excess grease.
2. 2 Transfer beef to a slow cooker; add water, tomatoes, broth, undrained corn, celery, onion, lima beans, barley, bouillon, paprika, bay leaf, and Italian seasoning. Cover the slow cooker.
3. 3 Cook on Low for 6 hours.
4. 4 Bring a large pot of lightly salted water to a boil when 15 minutes remain on the timer. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Stir macaroni into soup until combined and heated through. Garnish servings with parsley.

By Brian

Ingredients

• ✓ barley
• vegetable broth
• mixed vegetable
• tomato
• potato
• onion
• garlic
• parsley
• oregano
• basil
• salt
• black pepper
• bay leaf
• all-purpose flour
• vegetable shortening

Instructions

1. 1 Combine 6 cups vegetable broth, frozen vegetables, tomatoes with juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
2. 2 Place flour in a large bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add remaining 1/4 cup vegetable broth; stir with a fork until dough no longer sticks onto the sides of the bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to the slow cooker; cook until dumplings are soft and cooked in the middle, about 1 hour.

By susanmac

Ingredients

• ✓ barley
• mixed peppercorn
• salt
• cream of mushroom soup
• black mushroom
• shiitake mushroom
• oyster mushroom
• brown beech mushroom
• white mushroom
• garlic
• carrot
• celery
• onion
• olive oil
• milk
• beef broth
• water

Instructions

1. 1 Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
2. 2 Cover and cook on High for 1 hour.
3. 3 Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

By Doug N

Ingredients

• ✓ barley
• vegetable oil
• onion
• garlic
• bay leaf
• water
• split pea
• salt
• potato
• carrot
• celery
• parsley
• basil
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium-high heat. Sauté onion, garlic, and bay leaf in hot oil until onions are translucent, about 5 minutes. Add water, peas, barley, and salt; bring to a boil. Reduce heat to low and simmer for 2 hours, stirring occasionally.
3. 3 Add potatoes, carrots, celery, parsley, basil, thyme, and pepper. Simmer until peas and vegetables are tender, about 1 hour.

By Deborah Sah

Ingredients

• ✓ barley
• pine nut
• collard green
• brussels sprout
• salt
• carrot green
• rosemary
• savory
• celery salt
• thyme
• marjoram
• dill weed
• scallion
• garlic
• carrot
• cannellini bean
• water

Instructions

1. 1 Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
2. 2 Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
3. 3 Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

By stronglive1

Ingredients

• ✓ barley
• vegetable oil
• onion
• celery
• carrot
• garlic
• beef stock
• bay leaf
• thyme
• red wine
• potato
• beef
• browning sauce
• cabbage
• salt
• pepper

Instructions

1. 1 In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2. 2 Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

By Barb

Ingredients

• ✓ barley
• almond
• olive oil
• mushroom
• onion
• celery
• garlic
• chicken broth
• potato
• chicken
• carrot
• parsley
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread slivered almonds evenly onto a baking sheet.
3. 3 Toast in the preheated oven until golden brown and fragrant. Set aside.
4. 4 Heat olive oil in a large stockpot over medium heat. Cook and stir mushrooms, onion, celery, and garlic in hot oil until onion is tender. Stir in broth, potatoes, chicken, and carrots. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer for 20 minutes.
5. 5 Remove from heat and stir in parsley, butter, and toasted almonds. Season with salt and pepper.

By LEENEMS

Ingredients

• ✓ barley
• black pepper
• worcestershire sauce
• paprika
• curry powder
• parsley
• salt
• sugar
• garlic powder
• bay leaf
• zucchini
• onion
• celery
• carrot
• tomato
• chickpea
• vegetable broth

Instructions

1. 1 Pour broth into a large pot. Add beans, tomatoes with juice, barley, carrots, celery, onion, zucchini, and bay leaves. Season with garlic powder, sugar, salt, parsley, curry powder, paprika, Worcestershire sauce, and pepper. Bring to a boil, then reduce heat.
2. 2 Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.

By BEAKER1

Ingredients

• ✓ barley
• bay leaf
• mushroom
• carrot
• celery
• onion
• parsnip
• potato
• tomato
• black pepper
• garlic
• parsley
• annatto
• sazon seasoning
• beef bouillon granules
• water
• oxtail
• olive oil

Instructions

1. 1 Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
2. 2 Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
3. 3 Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
4. 4 Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
6. 6 Remove bones and bay leaves from soup before serving.

By NCwriter

Ingredients

• ✓ barley
• parsley
• lemon juice
• honey
• lemon zest
• plain greek yogurt
• almond
• parsley
• vegetable broth
• harissa
• red wine
• mushroom
• carrot
• garlic
• shallot
• black pepper
• salt
• paprika
• chickpea
• olive oil
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
2. 2 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
3. 3 Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
4. 4 Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
6. 6 Stir chickpeas into the mixture and add 1/4 cup parsley.
7. 7 Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.
8. 8 Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
9. 9 Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.

By Laura Donahue

Ingredients

• ✓ barley
• mushroom
• black pepper
• sea salt
• bay leaf
• beef bouillon cube
• basil
• marjoram
• oregano
• thyme
• parsley
• worcestershire sauce
• celery
• bell pepper
• corn
• green bean
• onion
• carrot
• tomato sauce
• potato
• tomato vegetable juice cocktail
• garlic
• tomato
• beef stew meat

Instructions

1. 1 Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
2. 2 Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.

By rlt11_NMC

Ingredients

• ✓ barley
• water
• bell pepper
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ barley
• chicken broth
• celery
• carrot
• onion
• garlic
• cabbage
• ham
• parsley

Instructions

1. 1 Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

By KLUSE

Ingredients

• ✓ barley
• vegetable broth
• tomato
• carrot
• celery
• zucchini
• onion
• corn kernel
• bay leaf
• salt
• sugar
• black pepper
• garlic powder

Instructions

1. 1 Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ barley
• water
• salt
• mango
• lime juice
• olive oil
• cumin
• salt
• black bean
• grape tomato
• red onion
• cilantro
• jalapeno pepper

Instructions

1. 1 Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
2. 2 Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

By Melissa Gardner

Ingredients

• ✓ barley
• vegetable oil
• onion
• garlic
• sage
• thyme
• vegetable broth
• acorn squash
• water
• kidney bean
• quinoa
• salt
• kale

Instructions

1. 1 Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
3. 3 Stir kale into soup; simmer until kale is tender, about 10 minutes.

By Cynthia Phillips

Ingredients

• ✓ barley
• turkey broth
• chicken bouillon
• bacon
• garlic
• black pepper
• turkey
• red onion
• rosemary
• salt
• italian seasoning
• okra
• parsley

Instructions

1. 1 Combine turkey broth and chicken bouillon in a slow cooker.
2. 2 Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
3. 3 Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
4. 4 Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
5. 5 Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

By Ed Haley

Ingredients

• ✓ barley
• mushroom
• beef oxtail
• water
• onion
• carrot
• parsnip
• turnip
• brandy
• salt
• savory
• black pepper
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
3. 3 Roast oxtails in the preheated oven for 45 minutes.
4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude

Ingredients

• ✓ barley
• chicken thigh
• water
• onion
• chicken broth
• leek
• celery
• parsley
• salt
• black pepper
• thyme

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ barley
• water
• salt
• black pepper
• paprika
• onion powder
• garlic powder
• brown sugar
• soy sauce
• barbecue sauce
• ketchup
• garlic
• onion
• sweet potato
• potato
• white bean
• kidney bean

Instructions

1. 1 Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbecue sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cover and cook on High for 3 hours, then reduce the heat to Low and continue cooking until beans are tender, 8 hours to overnight.

By SuperRebbetzin