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.
Vegetarian baked beans with barley recipe courtesy the National Barley Foods Council.
Ingredients:
- 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
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
Preparation:
In small saucepan with cover, bring water to a boil. Add barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Pour cooked barley into large bowl and combine with remaining ingredients. Pour into 2-quart baking dish. Bake in preheated 325 degree oven for 2-1/2 hours, stirring occasionally. Makes 12 servings.
Per serving: calories 212, protein 6g, carbohydrates 47g, fiber 6g, fat 1g, cholesterol 0, sodium 540mg.
