Slow Cooker Beans and Barley

I wanted to make an easy side dish, and this recipe fit what was hanging around in my pantry.  It is based on sever Red Beans and Barley recipes I found online, but I’ve made it less tomato-ey by draining out the canned tomatoes very well.

1 cup uncooked, rinsed pot barley (not pearled)
1 onion, finely chopped
2 carrots diced
1 cup frozen corn, thawed
6 garlic cloves, minced
1/4 t red pepper flakes, crushed
15 oz can kidney beans, rinsed
28 oz can diced tomatoes, drained well
2 piece bay leaf
3 3/4 cups broth + 1/4 soy sauce
pepper and thyme to taste

Saute the onion, carrot and garlic until softened.

barley 002 Pour some of the broth into the saute pan to lift any flavour out of the skillet.barley 003

Add all remaining ingredients to the slow cooker, barley 001and cook for 7 hours on low.
barley 004

This recipe smelled delicious the whole time it was cooking – it actually kind of smelled like it was cooked with red wine – I think it was the broth/soy/tomato combination that did that.  The next time I would definitely reduce the broth by one cup.  You can always add more broth , but its hard to reduce without affecting the dish!  Still it seems a nice creamy rich texture and very healthy too!  I will work on this recipe and report back – like to get it down to a sort of rice pilaf consistency.

salmon 003

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