Kidspot Kitchen

Kidspot Kitchen

Slow cooker kidney beans and barley recipe

This slow cooker easy vegetarian dinner cooks for 7 hours until it's meltingly tender so the kidney beans and barley are soft and delicious. FInd more on Kidspot New Zealand's recipe finder



  • 1 cup raw pearl barley
  • 1 medium onion, (red), finely chopped
  • 1 stick celery, chopped
  • 1 clove garlic, crushed
  • 1/4 tsp chilli powder
  • 2 cups canned red kidney beans, drained
  • 800 g canned tomatoes, chopped
  • 2 whole dried bay leaf
  • 3 whole stock cube, dissolved in 3 cups hot water


Place all ingredients into a 5-litre capacity slow cooker. Season well with salt and pepper. Stir briefly to combine.

Cover and cook on a low setting for 7 hours. Stir and season to taste with salt and pepper.

Serve with a simple green salad tossed with fat-free dressing.


  • This casserole will store in an airtight container in the fridge for 2-3 days.
  • This recipe was created by Weight Watchers.

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