Vegetarian Baked Beans with Barley

  • 3 hrs 15 mins
  • Prep: 45 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 12 servings
Ratings (7)

Add some healthy whole grain barley to your regular vegetarian baked beans for extra texture, flavor, and a healthy fiber boost. These easy vegetarian baked beans are made with canned pinto beans, tomatoes a bit of molasses, and some ketchup and mustard, baked in the oven.

This is a healthy and low-calorie and nearly fat-free side dish. These homemade barley baked beans are both vegetarian and vegan.

This vegetarian baked beans with barley recipe is courtesy the National Barley Foods Council.

What You'll Need

  • 3/4 cup pearl barley
  • 2-1/4 cups water
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 3/4 cup dark brown sugar, packed
  • 3/4 cup finely chopped onion
  • 1/3 cup molasses
  • 2 tablespoons ketchup
  • 1 tablespoon dry mustard
  • 1 teaspoon salt (I recommend sea salt or kosher salt)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper

How to Make It

  1. In a small saucepan with cover, bring water to a boil.
  2. Add barley; return to a boil.
  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  4. Pour cooked barley into​ a large bowl and combine with remaining ingredients.
  5. Pour into 2-quart baking dish.
  6. Bake in preheated 325 F oven for 2-1/2 hours, stirring occasionally.

Like cooking with whole grains? I do! They're versatile, and, if you buy them in bulk, they're a bargain!

And of course, I love shopping in bulk! Here are some more healthy whole grains to try.