Best 10 Slow Cooker Red Beans And Barley Low Fat Recipes

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Red beans and barley is a classic hearty and comforting dish that can be enjoyed by people of all ages. It is typically made with dried red beans, barley, vegetables, and spices, and is often cooked in a slow cooker for several hours. This version of the dish is made with low-fat ingredients, making it a healthier option without sacrificing any flavor. With a few simple ingredients and minimal prep work, you can have a delicious and nutritious meal that is perfect for a busy weeknight dinner or a leisurely weekend lunch.

Let's cook with our recipes!

SLOW COOKER RED BEANS AND BARLEY (LOW FAT)



Slow Cooker Red Beans and Barley (Low Fat) image

I found this recipe on fatfreevegan.com some time ago and wanted to put it here so all my healthy recipes are in one place. They say this is a Weight Watchers recipes and that is 4 points per serving.

Provided by Sarah_Jayne

Categories     Stew

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup barley, uncooked and rinsed (use long-cooking variety, not pearled barley)
1 small red onion, finely chopped
1 large celery rib, chopped
1 medium garlic clove, minced
1/4 teaspoon red pepper flakes, crushed
1 (15 ounce) can kidney beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
2 bay leaves
3 cups fat-free vegetable broth
1/4 teaspoon black pepper
1 teaspoon salt

Steps:

  • Place all ingredients, in order listed, in slow cooker. Do not stir.
  • Cover and cook on LOW for 7 hours.
  • Stir and serve. Yields about 1 1/3 cups per serving.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Provided by Valerie Bertinelli

Categories     side-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 17

1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

Steps:

  • In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
  • Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

SLOW-COOKER BEAN AND BARLEY SOUP



Slow-Cooker Bean and Barley Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed
1/2 cup pearl barley
3 cloves garlic, smashed
2 medium carrots, roughly chopped
2 ribs celery, roughly chopped
1/2 medium onion, roughly chopped
1 bay leaf
Kosher salt
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
One 14-ounce can whole tomatoes, with juice
3 cups cleaned baby spinach leaves (about 3 ounces)
1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling

Steps:

  • Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
  • Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
  • Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams

SLOW-COOKER BEEF AND BARLEY



Slow-Cooker Beef and Barley image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds boneless beef chuck (in one piece)
1 cup pearl barley
1/2 pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig thyme
4 cups low-sodium beef broth
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Horseradish, for serving (optional)

Steps:

  • Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
  • Photograph by Antonis Achilleos

SLOW COOKER BEAN AND BARLEY SOUP



Slow Cooker Bean and Barley Soup image

This soup is packed with protein. It's a great, healthy way to have a hearty soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 16

1 cup dried multi-bean mix, picked through and rinsed
1/2 cup pearled barley
1/2 teaspoon Italian seasoning blend
6 sun-dried tomatoes, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 leek, light green and white parts rinsed and sliced
One 14-ounce can no-salt-added diced tomatoes
Kosher salt and freshly ground black pepper
3 cups baby spinach
1/4 cup grated Parmesan, for garnish
2 tablespoons chopped fresh basil, for garnish
2 tablespoons extra-virgin olive oil, for garnish
Crushed red pepper, for garnish
Balsamic vinegar or lemon juice, for serving

Steps:

  • Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
  • Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Categories     dinner, beans, sausages, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

RED BEANS AND BARLEY W/ HAM SLOW COOKER STEW



Red Beans and Barley W/ Ham Slow Cooker Stew image

Make and share this Red Beans and Barley W/ Ham Slow Cooker Stew recipe from Food.com.

Provided by marisa.johnson

Categories     Beans

Time 8h15m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 12

1 cup barley, uncooked
3 (15 ounce) cans red kidney beans, undrained
4 cups low sodium chicken broth
2 -3 garlic cloves, minced
1 small onion, chopped
1 cup cooked ham, diced
1 ham bone
1 cup bell pepper, chopped
1 celery rib, chopped
1 tablespoon cajun seasoning
2 bay leaves
2 dried hot chili peppers

Steps:

  • Toss it in the crock pot all day. Cook 4 -5 on high and then drop it down another 4 at least on low.
  • Take out the bay leaves and the chile peppers. It's better a day or two later.

SLOW COOKER BEAN AND BARLEY SOUP



Slow Cooker Bean and Barley Soup image

Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".

Provided by Irmgard

Categories     Grains

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup dried bean mix, picked over and rinsed
6 cups water
1 (14 ounce) can diced tomatoes
3 garlic cloves, smashed
2 celery ribs, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
1 1/2 teaspoons kosher salt
2 teaspoons dried Italian seasoning
fresh ground black pepper
1/2 ounce dried porcini mushrooms (optional)
3 cups baby spinach leaves
1 cup parmesan cheese, freshly grated
1 tablespoon balsamic vinegar
extra virgin olive oil, for drizzling

Steps:

  • Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
  • Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
  • Stir in the spinach, cheese and vinegar.
  • Cover and let the soup cook until the spinach wilts, about 5 minutes.
  • Taste and adjust seasonings.
  • Ladle the soup into warmed bowls and drizzle each serving with olive oil.

SLOW-COOKER PINTO BEANS



Slow-Cooker Pinto Beans image

I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. -Erica Vanderpool, Clarksville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

1 pound dried pinto beans
1/4 cup sliced onions
8 cups water
1 garlic clove, minced
1 tablespoon chicken bouillon granules
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground coriander
Fresh thyme sprigs , optional

Steps:

  • Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1043mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein.

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

Steps:

  • Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

Tips:

  • Choose the right type of beans. Red kidney beans are the most commonly used beans in this dish, but you can also use other types of beans, such as black beans, pinto beans, or great northern beans.
  • Soak the beans overnight. This will help to reduce the cooking time and make the beans more digestible.
  • Rinse the beans thoroughly before cooking. This will help to remove any dirt or debris.
  • Use a slow cooker with a 4-quart or larger capacity.
  • Add all of the ingredients to the slow cooker and stir to combine.
  • Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours.
  • Serve the red beans and barley with rice, cornbread, or your favorite side dish.

Conclusion:

Red beans and barley is a hearty, flavorful, and budget-friendly dish that is perfect for a weeknight meal. It is also a good source of protein, fiber, and iron. With a few simple tips, you can make a delicious pot of red beans and barley that your family and friends will love.

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