Prep Time: 35 minutes
Cook Time: 7 hours, 30 minutes
Chilling time: 4 hours
Total Time: 12 hours, 5 minutes
Yield: 6 servings
- 1-1/2 cups dried black beans
- 1-1/2 cups medium pearled barley
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1/2 cup honey mustard salad dressing
- 2 tablespoons Dijon mustard
- 1/4 cup Parmesan cheese
- 2 red or orange bell peppers, chopped
- 2 cups cherry tomatoes
- 1 cup cubed Havarti cheese
Pick over beans, rinse, cover with water, and soak overnight.
In the morning, drain well and place in 3-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 8 cups water.
Cover and cook on low for 8-9 hours until beans are tender.
In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crockpot and stir into bowl.
Stir in bell peppers, cherry tomatoes, and Havarti cheese. Cover and chill for 4-5 hours before serving.