Slow Cooker Red Beans and Barley Low Fat

Hearty, wholesome, and brimming with flavor, this Slow Cooker Red Beans and Barley recipe is the ultimate low-fat, plant-based comfort food. Packed with protein-rich red kidney beans, nutty pearl barley, and a vibrant medley of vegetables, this dish simmers to perfection in a slow cooker, allowing the smoky paprika, earthy cumin, and aromatic thyme to infuse every bite. With just 15 minutes of prep time and a hands-off 8-hour cook, it's an effortless meal that's both nutritious and satisfying. Ideal for busy weeknights or make-ahead meal prep, this one-pot wonder is vegan, low in fat, and perfect for cozy dinners. Garnish with fresh parsley for a pop of color, and savor a bowl of guilt-free, hearty goodness!

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 1 cup red kidney beans, dried
• 1 cup pearl barley
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 1 large carrot, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 4 cups vegetable broth, low-sodium
• 1 can (14.5 oz) canned diced tomatoes, no salt added
• 1 teaspoon smoked paprika
• 1 teaspoon cumin, ground
• 0.5 teaspoon dried thyme
• 0.25 teaspoon black pepper
• 1 leaf bay leaf
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the dried red kidney beans thoroughly under cold water and remove any debris or discolored beans.

Step 2

Optional but recommended: Soak the beans overnight in a large bowl of water, covering them by at least 2 inches. Drain and rinse the beans before use.

Step 3

Place the soaked (or unsoaked) beans into the slow cooker, along with the pearl barley.

Step 4

Add the diced yellow onion, celery, carrot, green bell pepper, minced garlic cloves, vegetable broth, and canned diced tomatoes (with their juice).

Step 5

Stir in the smoked paprika, ground cumin, dried thyme, black pepper, and the bay leaf.

Step 6

Mix everything together until well combined, then cover the slow cooker with its lid.

Step 7

Set the slow cooker to 'Low' and cook for 8 hours, or until the beans and barley are tender.

Step 8

Once cooked, remove the bay leaf and stir the mixture. Taste and adjust seasoning if needed.

Step 9

Serve hot in bowls, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(2169.0g)

Amount per serving	% Daily Value*
Calories	1661.8

Total Fat 6.5g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 795.4mg	0%
Total Carbohydrate 338.3g	0%
Dietary Fiber 76.4g	0%
Total Sugars 35.9g
Protein 76.0g	0%

Vitamin D 0IU	0%
Calcium 602.7mg	0%
Iron 24.7mg	0%
Potassium 6117.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.4%

Protein: 17.7%

Carbs: 78.9%