Vegetarian Beans N Barley N Lentils N Such

Ingredients

• 1 (15 ounce) can kidney beans, with liquid
• 1 (15 ounce) can butter beans or navy beans, with liquid
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can fire roasted tomatoes
• 1/4 cup barley
• 1 cup lentils
• 1 head garlic, cloves peeled and cut in half
• 1 tablespoon turmeric
• 1 tablespoon dried dill
• 1 teaspoon red pepper flakes (or to taste)
• 2 bay leaves
• 1 tablespoon bouquet garni
• 1 teaspoon cracked pepper
• 2 cups water
• 3 sliced onions

Directions

1. 1

   Combine all but onions, making sure the barley and lentils are well mixed. They will form the "body" of the dish and will pretty much disappear. I put it in the crockpot and cook overnight on low. You could also do it on high for about 3 hours or so.

2. 2

   Before serving, slice onions and sautee in butter or oil on medium low heat til carmelized. Put beans in individual bowls and serve with a dollop of plain yogurt and the onions on top.

3. 3

   I served this with cranberry chutney and naan bread on the side. Also good with rice.

4. 4

   (You can use any kind of beans and you could also add corn, spinach, zucchini -- anything! The spice amounts are moderate and I usually double the tumeric and pepper flakes for more pizzazz If I have any fresh herbs on hand, I throw them in too).