Crockpot Beans and Barley
 I made this recipe today in the crockpot and ate it on rice. It looked icky
 but tasted lovely.
 1 onion, chopped
 1 carrot, chopped (I used 2, I like them)
 1 cup navy beans, soaked
 1/2 tsp prepared mustard
 1/2 cup split peas, dried
 1/4 cup pearl barley
 1/2 cup mushrooms, chopped
 1 cup pinto beans, uncooked
 4 cups vegetable broth
 3 T parsley, minced
 1/4 cup lentils, dried
 Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1
 T of vegetable broth until tender. Add drained beans, vegetable bouillon,
 mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes.
 Add split peas, lentils and barley. Cover and simmer another hour until all
 beans are tender. (Note: I like it spicy so I added lots of tabasco and
 pepper). I know this is more of a “winter recipe” but I think it will be good
 cold, also. Things got a bit mushy in the crockpot so it might be better to
 cook on the stove.