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1 cup mixed beans
Soak beans and barley overnight. Drain and rinse.
Add all other ingredient to the crockpot, along with enough water to cover, plus 3 cups.
Cook covered 5 hours on medium. Turn to low, and leave overnight for Shabbat lunch.
Poster's Notes:
[What is the brown sauce?] I think there is a Chinese brown sauce, but that was the ingredient they gave me for the recipe. Maybe substitute a teaspoon of beef bouillon, or better, Carmel's mushroom soup powder.
Posted by Maxine in RI
Nutritional Info Per Serving: N/A
1.5 cup barley
1 tbsp. brown sauce
2 tbsp. dried onion
0.5 tsp. ginger
1 bay leaf
1/2 cup catsup
1/2 cup brown sugar
5 cloves (the little brown ones)
2 sliced cloves garlic
2 big potatoes, cut up
3-4 big carrots, cut up
dash pepper
1 tbsp. tarragon
1 tart apple, cut up
1/4 cup soy sauce
1/2 tsp. dry mustard
I'd forgotten about this recipe that I got while in Israel on Kibbutz Dan. I remember how wonderful it was, I who was not a vegetarian at the time.
Note: recipe calls for 3 pounds of meat, optional. I use a couple of cups of dried or reconstituted TVP (soy granules) which work well with all the spices.
Note 2: Nowadays, I'd probably add tomato paste or sauce rather than the catsup, but that's just how my tastes have changed.