Baked Beans & Barley

Take everything you love about baked beans and add the nutty, chewy bite of barley to the mix.

A dried seven-bean-and-barley blend gets tossed with molasses, honey, tomato puree, diced onion, and a hit of turmeric for golden color. Everything goes into a baking dish and spends an hour in the oven, getting stirred now and then as the sauce reduces and clings.

The result is thick, sweet, and deeply savory with way more texture and substance than your average pot of beans.

Dead simple to throw together with just 10 minutes of hands-on work, and it feeds a crowd.

Kitchen Tips

• Stir every 20 minutes or so to keep the top from drying out while the bottom stays saucy.
• The bean and barley mix needs to be cooked and drained before baking. Don’t skip that step or you’ll end up with crunchy beans.
• Leftovers thicken up considerably in the fridge. Add a splash of water when reheating.