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Categories:
beans olive oil onions stalks celery carrots parsnips garlic ginger paprika black peppercorns vegetable stock potatoes portabella mushrooms pearl barley
Viewed: 90 - Published at: 7 years agoIngredients
- 1 cup dried navy beans
- 1 tablespoon olive oil
- 2 onions (finely chopped)
- 2 stalks celery (diced)
- 2 carrots (peeled and diced)
- 2 parsnips (peeled and diced)
- 6 garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 2 teaspoons paprika
- 1 teaspoon black peppercorns
- 4 cups vegetable stock
- 2 potatoes (peeled and cut into small cubes)
- 4 large portabella mushrooms
- 1 cup pearl barley
Method
- Soak the beans overnight. In the morning drain off the water. Rinse the pearl barley under cold water.
- Heat the oil in a skillet over medium heat. Add the onions through the parsnips and cook, stirring occasionally, until the vegetables are softened. (This should take about 7 minutes.).
- Add the garlic through peppercorns and stir for 1 minute. Add the vegetable stock and take it off the heat.
- Put half the onion and stock mixture into the crockpot. Add half the beans.
- Spread the potatoes on top to make an even layer. Put the mushrooms on top so that it covers the potatoes (cutting the mushrooms to fit if needed).
- Spread the pearl barley on top of the mushrooms and the rest of the beans on top of the barley.
- Add the rest of the onion/stock mix on top.
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours or until the beans are tender.
