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2-1/4 cups assorted dried beans (kidney, navy, black, etc.)
Presoak beans overnight or at least 8 hours.
In large ovenproof pot sauté onions, garlic and mushrooms in oil. Add all ingredients. Cover with boiling stock to at least 1-1/2" to 2" over contents.
Place in 225°F degree oven overnight (at least 10 hours). Serve with horseradish and crusty bread for a delicious lunch.
Also good with green salad that has a vinegar dressing.
Poster's Note:
Posted by Ron & Lori Chazen
Nutritional Info Per Serving: 301 Calories (kcal); 14g Total Fat; (46% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 60mg Sodium
2 medium sliced onions
2 minced garlic cloves
1/2 cup sliced fresh mushrooms
1/4 cup vegetable oil
1 cup whole barley
1 teaspoon finely chopped basil
1/2 teaspoon chopped dillweed
salt to taste
pepper to taste
cayenne to taste
1/2-1 teaspoon paprika
2 large sliced carrots
4 large potatoes, scrubbed and quartered
1 cup dry red wine
2 teaspoons tamari
1 bay leaf
8 cups boiling vegetable stock
If using Dutch oven with plastic handles, cover handles with silver foil before placing in oven.