**We here at Souper Spices are so excited to have made a monumental discovery concerning the time it takes for dried beans to cook–the soaking, the boiling, the waiting. This takes slow cooking to a whole new level. We found that simply preheating your slow cooker and adding the boiling water (stock) we can totally delete the bean soaking process all together! No more waiting!!**
I love barley and sometimes I eat it plain with a little butter. Added to soup, this makes a wonderfully thick soup. Assorted dried beans, barley, dried mustard, parsley, cayenne pepper, minced onion. Makes 4 servings. Net weight 8.0 oz (226g)
Free Recipe Included: Beans & Barley
1 package assorted Beans and Barley-rinsed
1 packet Souper Spices Beans & Barley Mix Blend
1 celery stalk-diced
1/4 cup mushrooms-diced
3 cups boiling hot water, chicken, vegetable or beef broth
Preheat slow cooker and add all ingredients except for water, cover. (We want everything hot to speed up the cooking process) Add boiling water (stock). Cook 4-6 hours on high. ( I have an orange 70′s crock pot and it was done to perfection in just 4 hours) Check to make sure there is enough liquid near the end of cooking time. Do not cook on low.
**Due to the demand for slow cooker recipes, I have converted my dry mixes from the previous stove top directions. Stove top directions will be included with each item under the new slow cooking method.
Rinse and sort beans/peas. Place beans in a large pot with 4 cups of water. Bring to a boil and cook for 2 minutes. Turn off heat, cover and let beans soak for an hour. (You can also soak beans overnight in 4 cups of water) Drain and rinse. Sauté mushrooms, celery and carrot in 1 tablespoon of olive oil until tender. Return beans to pot with 4 cups water and add all other ingredients pot. Cook 1 1/2 -2 hours on stove adding water if necessary
For more FREE slow cooker recipes go to http://top10slowcookerrecipes.co.uk