Beans And Barley Recipe
Ingredients
| Onion | 1 , chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1 , chopped | |
| Cooked pinto beans | 1 Cup (16 tbs) | |
| 1 cup small white beans, cooked | ||
| 4 cup beef bouillon | ||
| Prepared mustard | 1/2 Teaspoon | |
| Parsley | 2 Teaspoon, minced | |
| Split peas | 1/4 Cup (16 tbs), dried | |
| Lentils | 1/4 Cup (16 tbs), dried | |
| 1/4 cup pearl barley | ||
Directions
1. Saute onion, mushrooms, and carrots until tender.
2. Combine drained beans with beef bouillon, mustard, and parsley. Adjust consistency with water, if necessary.
3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes.
4. Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.
2. Combine drained beans with beef bouillon, mustard, and parsley. Adjust consistency with water, if necessary.
3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes.
4. Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.
Chef
