2 1/4 c. assorted dried beans (kidney, navy, black)
2 med. onions, sliced
2 garlic cloves, minced
1/2 c. sliced fresh mushrooms
1/4 c. vegetable oil
1 c. whole barley
1 tsp. finely chopped basil
1/2 tsp. chopped dillweed
Salt, pepper, cayenne to taste
1/2 to 1 tsp. paprika
2 lg. carrots, sliced (optional)
4 large potatoes, scrubbed and quartered (optional)
1 c. dry red wine
2 tsp. tamari
1 bay leaf
8 c. boiling vegetable stock

Presoak beans overnight or at least 8 hours. In large ovenproof pot saute onions, garlic and mushrooms in oil. Add all ingredients. Cover with boiling stock to at least 1 1/2 to 2 inches over contents. Place in 225 degree oven overnight (at least 10 hours).

Serve with horseradish and crusty bread for a delicious lunch. Also good with green salad that has a vinegar dressing.

NOTE: If using Dutch oven with plastic handles. Cover handles with silver foil before placing in oven.