Soak the red beans in cool water for 8 hours to overnight.

Drain and rinse the soaked beans.

Combine the beans, quinoa, barley, celery, tomato, garlic, red chile pepper, green bell pepper, green onion, red curry paste, ginger, chicken bouillon, Italian seasoning, black pepper, chives, onion powder, and garlic powder in a slow cooker.

Cook on High for about 4 hours, stirring occasionally, until the beans and barley are tender.

Stir in coconut milk and lime juice.

Cook for an additional 15 minutes before serving.