Vegetarian Bean, Lentils, And Barley

• 1 (15 ounce) can kidney beans, with liquid
• 1 (15 ounce) can butter beans or (15 ounce) can navy beans, with liquid
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can fire-roasted tomatoes
• 1/4 cup barley
• 1 cup lentils
• 1 head garlic, cloves peeled and cut in half
• 1 tablespoon turmeric
• 1 tablespoon dried dill
• 1 teaspoon red pepper flakes (or to taste)
• 2 bay leaves
• 1 tablespoon bouquet garni
• 1 teaspoon cracked pepper
• 2 cups water
• 3 sliced onions

1. Combine all but onions, making sure the barley and lentils are well mixed. They will form the "body" of the dish and will pretty much disappear. I put it in the crock pot and cook overnight on low. You could also do it on high for about 3 hours or so.
2. Before serving, slice onions and saute in butter or oil on medium low heat til caramelized. Put beans in individual bowls and serve with a dollop of plain yogurt and the onions on top.
3. I served this with cranberry chutney and naan bread on the side. Also good with rice.
4. (You can use any kind of beans and you could also add corn, spinach, zucchini -- anything! The spice amounts are moderate and I usually double the turmeric and pepper flakes for more pizazz If I have any fresh herbs on hand, I throw them in too).

kidney beans, butter beans, garbanzo beans, tomatoes, barley, lentils, garlic, turmeric, dill, red pepper, bay leaves, bouquet garni, cracked pepper, water, onions

Taken from www.food.com/recipe/vegetarian-bean-lentils-and-barley-323349 (may not work)