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Receta Red Beans, Barley And Sausage Stew
by Global Cookbook

Red Beans, Barley And Sausage Stew
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Ingredientes

  • 1 lb red beans uncooked
  • 1 x 32 Ounce Can nonfat chicken broth
  • 2 c. water or possibly more
  • 16 ounce Louis Rich Turkey Sausage cooked and liquid removed
  • 1 c. barley
  • 2 x bay leaves

Direcciones

  1. Pressure cook the beans for 45 min using 3/4 nonfat chicken broth, 1/4 water (exact amounts will depend on your pressure cooker - check the cookbook which came with it) and 1 bay leaf. While the beans cook, boil the barley in 2 c. broth and 1 c. water and one bay leaf. Remove from heat when it's not quite done. Barley absorbs a lot of liquid and if you cook it to the tender stage now you'll have mush by the time you are ready to eat. When beans and barley are done combine them with the cooked and liquid removed sausage. Cover and chill overnight to allow flavors to marry. This can be eaten the same day it's made, but it's much better if you wait a day.
  2. NOTES : This is an adaptation of the crockpot recipe for Red Beans, Barley and Sausage Stew. If you want to make this into a stew just add in more liquid.