- 1 cup dry kidney beans
- 1/2 cup dry white beans
- 1/2 cup barley
- 2 large potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 large onion, cut into chunks
- 2 cloves garlic, minced
- 2/3 cup ketchup
- 1/4 cup barbeque sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons ground black pepper
- 1 tablespoon salt
- 4 cups water, or more as needed to cover
- Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.
06/30/2019
recipepes.com
pareve cholent, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
