Ingredients
1 cup dried black beans, rinsed
14 cup pearl barley
12 large sweet onion, diced
4 tablespoons taco seasoning
water
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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Soak beans for 6 hours or overnight. Drain and mix remaining ingredients in a 2qt casserole. Add enough water to be 1/2" above level of bean mixture. (this was to the top of my casserole dish). Cover with foil and bake at 375 about 3 hours. Be sure to check after an hour and again after the 2nd hour to see if more water is needed. I ended up adding maybe 1/2 - 1 cup more each time. This may also be done on the high setting of your slowcooker for 6-8 hours. I just didn't think far enough ahead to do mine that way. You can substitute dried pintos, or even great northerns, if you don't have black beans.