Reggie's Stuff

Three kinds of beans, two grains, fresh herbs, and tomato sauce go into a slow cooker, and that’s it. No browning, no sauteing, no fuss. Chickpeas, lima beans, and navy beans simmer alongside pearl barley and millet with rosemary, thyme, oregano, and sage until everything is tender and the tomato sauce has thickened into a rich, herby stew.

The nutritional yeast adds a savory, almost cheesy depth that rounds out the earthy beans and grains. It’s a small addition that punches above its weight.

Salting at the table instead of during cooking is a smart call. Salt added too early can toughen the bean skins and slow down cooking. Season each bowl to taste when serving.

Pro Tips

• Soak the beans overnight as directed. Unsoaked dried beans in a slow cooker may not soften fully, even after hours of cooking.
• The millet is already cooked before going in, so it breaks down and thickens the stew. Don’t add it raw or it absorbs too much liquid.
• Fresh herbs hold up better in a slow cooker than dried ones, which can turn bitter over long cooking times.
• Add water if the stew looks too thick midway through. Beans and barley absorb a lot of liquid.

Variations

• Stir in chopped kale or spinach during the last 30 minutes for added greens.
• Add a diced sweet potato for extra heartiness and natural sweetness.
• Swap the tomato sauce for vegetable broth for a lighter, brothier version.