Easy Recipe Finder
Recipe Feeder
15 oz. can red kidney beans
15 oz. can chick peas (garbanzo beans)
15 oz. can navy beans
9 oz. can lima beans
9 oz. pkg. frozen green beans
2-1/2 c. beef stock
1 - 2 Tbs. Tabasco sauce (to taste)
12 oz. beer
4 Tbs. chili powder
1-1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 onion, chopped
1/4 c. uncooked pearl barley
shredded sharp cheddar (optional)
Drain and rinse canned beans to remove excess salt. Place in crock pot.
Add all remaining ingredients. Cover and cook on HIGH 4 hours or LOW 7
hours. Stir in barley. Cook 1 hour more. Sprinkle with shredded cheddar.
Serves 6-8
15 oz. can chick peas (garbanzo beans)
15 oz. can navy beans
9 oz. can lima beans
9 oz. pkg. frozen green beans
2-1/2 c. beef stock
1 - 2 Tbs. Tabasco sauce (to taste)
12 oz. beer
4 Tbs. chili powder
1-1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 onion, chopped
1/4 c. uncooked pearl barley
shredded sharp cheddar (optional)
Drain and rinse canned beans to remove excess salt. Place in crock pot.
Add all remaining ingredients. Cover and cook on HIGH 4 hours or LOW 7
hours. Stir in barley. Cook 1 hour more. Sprinkle with shredded cheddar.
Serves 6-8