Vegetarian Bean, Lentils, And Barley - cooking recipe

Ingredients

1 (15 ounce) can kidney beans, with liquid
1 (15 ounce) can butter beans or (15 ounce) can navy beans, with liquid
1 (15 ounce) can garbanzo beans
1 (15 ounce) can fire-roasted tomatoes
1/4 cup barley
1 cup lentils
1 head garlic, cloves peeled and cut in half
1 tablespoon turmeric
1 tablespoon dried dill
1 teaspoon red pepper flakes (or to taste)
2 bay leaves
1 tablespoon bouquet garni
1 teaspoon cracked pepper
2 cups water
3 sliced onions

Preparation

Combine all but onions, making sure the barley and lentils are well mixed. They will form the \"body\" of the dish and will pretty much disappear. I put it in the crock pot and cook overnight on low. You could also do it on high for about 3 hours or so.
Before serving, slice onions and saute in butter or oil on medium low heat til caramelized. Put beans in individual bowls and serve with a dollop of plain yogurt and the onions on top.
I served this with cranberry chutney and naan bread on the side. Also good with rice.
(You can use any kind of beans and you could also add corn, spinach, zucchini -- anything! The spice amounts are moderate and I usually double the turmeric and pepper flakes for more pizazz If I have any fresh herbs on hand, I throw them in too).