Week 2: Red Beans and Barley

Is non-pearled barley available anywhere?  Not at Trader Joe's, Henry's or Ralph's.  Between the two of us,  Liz and I hit three grocery stores and only found pearled barley.

Here's the recipe:

1 cup uncooked barley, rinsed (long-cooking variety; not pearl)

1 small red onion, finely chopped

1 large stalk celery, chopped

1 medium garlic clove, minced

1/4 teaspoon red pepper flakes, crushed or more to taste

15 oz canned kidney beans, drained and rinsed

28 oz canned crushed tomatoes

2 pieces bay leaf

3 cups chicken or vegetable broth

1/4 teaspoon black pepper

1 teaspoon salt

Place all ingredients in order listed in a 5 quart slow cooker; do not stir.  Cover and cook on LOW for 7 hours; stir and serve.

Since "long-cooking barley" seems to be a myth in San Diego, I used pearl barley.  And it was delicious!  I added red pepper flakes to my serving to heat things up a bit.  It was filling and perfect for a cold and rainy day.  Did the kids eat it?  Truthfully no, but I think if they would have given it a chance they would have liked it.  I'll definitely make this again.  Maybe with a side of sausage. Yum.