When the temperature dips and you pull your coat tightly around you, there is nothing more warming and satisfying than a slow-cooked, hearty stew. Nancy Kelly of Holland makes a red bean, barley, and sausage stew that cooks all day and is big enough to feed eight. Or better still, save it for leftovers.
Red Bean, Barley, and Sausage Stew
1 pound uncooked red kidney beans
48 ounces chicken broth (see cook's note)
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme
Cook's note: Canned or bouillon can be used. The night before, rinse beans, put in large bowl with water to cover, and soak overnight.
Drain and rinse beans, and put all ingredients into a four-quart pot. Stir well, cover, and cook on low for 8 hours, stirring occasionally.