Cashew Barley Bean Stew

Cashew Barley Bean Stew


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While stew normally makes me think of winter, this one is light enough to be eaten anytime of year. It's delicious and healthy, which makes it a win- win.

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Time needed

4-5 hour cooking

Serving Size / Yield

4 servings


  • 2 (15-oz.) cans pinto beans, liquid reserved
  • 2 (14-oz.) cans chicken broth
  • 1 C. quick cooking barley
  • 1 (15-oz.) can Italian stewed tomatoes
  • 1/2 tsp. black pepper
  • 1/4 C. cashews, chopped

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In a slow cooker, combine beans, broth barley, tomatoes, and black pepper. Stir well. Cover and cook on low for 4-5 hours. Garnish with cashews.

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