Vegetarian Baked Beans with Barley

baked beans with barley

Jolinda Hackett

Ratings (7)
  • Total: 3 hrs 15 mins
  • Prep: 45 mins
  • Cook: 2 hrs 30 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
369 Calories
1g Fat
75g Carbs
17g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 369
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 255mg 11%
Total Carbohydrate 75g 27%
Dietary Fiber 16g 56%
Protein 17g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 3/4 cup pearl barley
  • 2 and 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

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan with cover, bring water to a boil.

  3. Add barley; return to a boil.

  4. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

  5. Pour cooked barley into​ a large bowl and combine with remaining ingredients.

  6. Pour into 2-quart baking dish.

  7. Bake in preheated 325 F oven for 2 and 1/2 hours, stirring occasionally.