Try this Barley, bacon and sausages recipe, or contribute your own.
Suggest a better description1. Put the tomato purée in the ceramic cooking pot and pour in a spoonful or two of the stock. Stir until blended, add the spring onions and celery, then pour in the rest of the stock. Switch on the slow cooker to low and leave for a few minutes while measuring and preparing the rest of the ingredients.
2. Remove the rind and fat from the bacon, then snip the bacon into small pieces with kitchen scissors. Add the barley, bacon and sausages to the port and season with salt and pepper. Cover and cook for 2 hours or until the barley is tender.
3. While the barley is cooking, spread out the peas on a piece of kitchen paper on a plate to allow them to defrost. Stir them in, then cover and cook for a final 10 minutes to heat through the peas spoon onto a warm plate and serve straight away.
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Serving Size: 1 (489g) | ||
Recipe Makes: 1 | ||
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Calories: 357 | ||
Calories from Fat: 12 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1195.4mg | 41 % | |
Potassium 575.8mg | 15 % | |
Total Carbohydrate 76.6g | 23 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 59.7g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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