Tomorrow is our office Thanksgiving potluck. I asked Traci for some side dish suggestions, and of the many she sent, this one appealed to me most. So tonight, I’m making Barley Baked Beans! I’m going to split the recipe and make one batch for work, the other for us. I’ll be sure to give you the reviews tomorrow. Until then, here’s the recipe:
- 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
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.