Joey'S Hearty Crock Pot Italian Stew

• 1 (15 ounce) can Black Beans, no-salt-added or low sodium*
• 1 (15 ounce) can Pinto Beans, no-salt-added or low sodium*
• 1 (15 ounce) can Kidney Beans, no-salt-added or low sodium*
• 2 (6 ounce) cans Tomato Paste, no-salt-added
• 3 (15 ounce) cans Basil, Garlic, and Oregano Diced Tomatoes, no-salt-added
• 2 cups water
• 2 small cloves Garlic thinly sliced
• 1 teaspoon Mrs Dash Italian Medley
• 1 teaspoon Dill Weed
• 1 teaspoon Sage
• 1 teaspoon Paprika
• 1 teaspoon Parsley Flakes
• 1 teaspoon Thyme
• 1 cup uncooked barley
• dash black pepper

1. Combine all ingredients a 7 quart crock pot. Stir to incorporate spices into the stew then cook on low for eight hours
2. During the last hour of cooking add barley and allow to thicken. Add black pepper to taste.
3. Dry beans may also be used. Soak 1 1/2 cups of dry beans overnight and boil for ten minutes before adding to crock pot.

black beans, pinto beans, kidney beans, tomato paste, basil, water, garlic, italian medley, dill, sage, paprika, parsley flakes, thyme, barley, black pepper

Taken from www.epicurious.com/recipes/member/views/joeys-hearty-crock-pot-italian-stew-50169156 (may not work)