Slow Cooker Kidney Beans and Barley

Slow Cooker Kidney Beans and Barley

POINTS® Value: 3
Servings: 6

1 cup raw pearl barley
1 medium onion, (red), finely chopped
1 stick celery, chopped
1 clove garlic, crushed
1/4 tsp chilli powder
2 cups canned drained red kidney beans
800g canned tomatoes, chopped
2 whole dried bay leaf
3 whole stock cube, dissolved in 3 cups hot water

# Place all ingredients into a 5-litre capacity slow cooker. Season well with salt and pepper. Stir briefly to combine.
# Cover and cook on a low setting for 7 hours. Stir and season to taste with salt and pepper. Serve with a simple green salad tossed with fat-free dressing.

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