Slow Cooked Bean Stew

Slow Cooked Bean Stew

By Diana Rattray, About.com

Ingredients:

* 1/2 cup lentils, rinsed, drained
* 1/2 cup navy beans, rinsed, soaked overnight, cooked until tender, drained
* 2 cups onions, chopped
* 2 cups celery, sliced
* 4 carrots, scrubbed,sliced
* 1/4 cup brown sugar
* 1 cup barley
* 1/2 teaspoon thyme
* 1 large bay leaf
* 1 teaspoon black pepper
* 1/2 cup red wine
* 4 cups V-8 vegetable juice
* 2 cups water

Preparation:

Combine all ingredients in slow cooker. Cook for 4 to 6 hours on high heat or for 8 to 10 hours on low heat. Remove bay leaf before serving.

Find this recipe at:

http://southernfood.about.com/od/crockpotbeans/r/bl69c11.htm