Vegetarian Baked Beans with Barley

baked beans with barley
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
(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.


  • 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. 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 and 1/2 hours, stirring occasionally.