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Recipe By: 2004 Weight Watchers International
1 cup uncooked barley — rinsed (use long-cooking variety; not pearled barley)
1 small red onion(s) — finely chopped
1 large stalk celery — chopped
1 medium garlic clove(s) — minced
1/4 tsp red pepper flakes — crushed, or more to taste
15 oz canned kidney beans — drained and rinsed
28 oz canned crushed tomatoes
2 piece bay leaf
3 cups fat-free vegetable broth
1/4 tsp black pepper
1 tsp salt
Place all ingredients in order listed in a 5-quart slow cooker. Do not stir.
Cover and cook at low setting of slow cooker for 7 hours. Stir and serve. Yields about 1 1/3 cup per serving.
POINTS® value | 4
Servings | 6
Preparation Time | 20 min
Cooking Time | 420 min
Level of Difficulty | Easy
NOTES: Use fire-roasted crushed tomatoes, if available, to give this recipe a robust smoky taste. If time permits, make it in advance. It tastes even better the second day.
February 11th, 2018 at 4:27 pm
The cooking time and amount of water needed is different for pearled barley. You can try it, but the recipe specifically says not to use it, so I wouldn’t.