Southwestern Black Beans and Barley

By cmacooks on October 15, 2008

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Ingredients

    1. 2 cups dried black beans
    2. 1 cup barley
    3. 1 cup celery, diced
    4. 1 cup onion, diced
    5. 1 medium leek, washed well, white part only, chopped fine
    6. 2 garlic cloves, minced
    7. 2 tablespoons cumin
    8. 2 teaspoons salt
    9. 1/2 teaspoon red pepper flakes
    10. 2 teaspoons celery seeds
    11. 8 cups vegetable broth
    12. 1 (10 ounce) cans Rotel Tomatoes
    13. 2 cups shredded sharp cheddar cheese ( to garnish) (optional)
    14. sour cream, as desired ( to garnish) (optional)

Directions

  1. Rinse and sort the beans.
  2. Soak them overnight. Drain.
  3. Place in 6 quart crock pot, with barley on top.
  4. Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
  5. Set crock pot to cook on low for 8 hours.
  6. (Optional: Serve with cheese as a garnish and top each serving with a tablespoon of sour cream).
 
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