Get ready to fall in love with a new comfort food classic! These Barley Baked Beans are a wholesome, hearty, and incredibly flavorful twist on the traditional dish. We’re swapping out the usual base for nutty, chewy barley, which adds a wonderful texture and a boost of fiber. Simmered in a rich, smoky-sweet tomato sauce, this dish is pure plant-based perfection. It’s wonderfully budget-friendly and perfect for potlucks, cozy weeknight dinners, or a satisfying side dish that just might steal the show.
Ingredients
• 2 cups / 340g cooked barley
• 2 15-ounce / 425g cans pinto beans, drained and rinsed
• 1 large onion, diced
• 1 28-ounce / 794g can crushed tomatoes
• 1/2 cup / 120 ml water
• 1/4 cup / 50g packed brown sugar
• 1/3 cup / 80 ml barbecue sauce (choose a vegan brand)
• 2 tablespoons / 30 ml molasses
• 2 teaspoons / 10g mustard powder
• 1 teaspoon / 5g garlic powder
• 1 teaspoon / 5g salt, or to taste
Instructions
1. Preheat your oven to 300°F / 150°C. Lightly grease a large casserole or baking dish.
2. In the prepared baking dish, combine the cooked barley, drained pinto beans, diced onion, crushed tomatoes, water, brown sugar, barbecue sauce, molasses, mustard powder, garlic powder, and salt. Stir everything together until well combined.
3. Cover the dish tightly with a lid or aluminum foil. Bake for 2 hours, stirring the mixture once at the halfway point to prevent sticking.
4. After 2 hours, carefully remove the cover. Return the dish to the oven and bake for an additional 15 minutes, or until the sauce has thickened to your liking and is bubbling around the edges. Let it rest for a few minutes before serving.
Nutritional Information
• Per 1/2 cup serving
• Calories: 224
• Fat: 1g
• Carbohydrates: 56g
• Protein: 8g
• Fiber: 9g
• Sugar: 3g
• Sodium: 849mg
Pro Tips
• For a deeper, smokier flavor, add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke to the mixture before baking.
• This recipe is perfect for a slow cooker! Combine all and cook on low for 4-6 hours or on high for 2-3 hours.
• Feel free to swap the pinto beans for navy beans, cannellini beans, or even black beans depending on what you have on hand.
• These beans taste even better the next day as the flavors have more time to meld. They are a fantastic make-ahead dish for gatherings.
FAQ
Q: Is this barley baked beans recipe a good source of protein
A: Yes, this is a great plant-based protein source. The combination of barley and pinto beans creates a hearty dish with 8g of protein per serving, making it a satisfying and nutritious vegetarian meal.
Q: How can I make these baked beans gluten-free
A: To make this recipe gluten-free, you’ll need to replace the barley, which contains gluten. Use 2 cups of a cooked gluten-free grain like quinoa or brown rice instead. Also, ensure your barbecue sauce is certified gluten-free.
Q: What are the best ways to store and reheat these beans
A: Store leftover Barley Baked Beans in an airtight container in the refrigerator for up to 5 days. They reheat well in the microwave or in a saucepan over medium-low heat. The flavors often taste even better the next day.
Q: Can I use different beans in this recipe
A: Absolutely! This recipe is very flexible. Feel free to substitute the pinto beans with an equal amount of navy beans, cannellini beans, kidney beans, or even black beans depending on your preference or what you have in your pantry.
