Servings: 6

Ingredients:

• 1 cup uncooked barley, rinsed
• 1/2 cup onion, finely chopped
• 1 large stalk celery, sliced
• 1 garlic clove(s), minced
• 1/2 tsp red pepper flakes, crushed, or more to taste
• 15 oz canned kidney beans, drained and rinsed
• 28 oz canned crushed tomatoes
• 2 piece bay leaf
• 3 cup fat-free broth (chicken or vegetable)
• 1/4 tsp black pepper
• 1 tsp table salt
• 1 tsp Italian Seasoning

Instructions:

1. Place all ingredients in order listed in a medium to large-sized slow cooker. Do not stir.
2. Cover and cook at low setting of slow cooker for 7 hours. Stir and serve.

Cook’s Notes
This came out much spicier than I expected. The red pepper flakes really pack on the heat.

I used pearl barley and it came out a bit soupy. I may try the long-cooking barley at a later time.

I also mixed half chicken and halve vegetable broth for added flavor.

Serving Suggestion
Serve with a green vegetable like green beans or broccoli or a side salad.

Variation
This would probably be just as excellent with black beans instead of the red beans.

Tweaked from Weight Watcher’s Recipe Search

Index Tags: beans • diet-friendly • freezer-friendly • grains • one pot • Recipes • slow cooker • spicy • vegetarian • Weight Watchers© • Weight Watchers© Core