Barley-Stuffed Zucchini       Barley Cheese Bake
Savory Barley Bean Bake     Barley Caponata
Barley & Beans Olé             Barley and Bean Wraps


Savory Barley Bean Bake

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 catsup
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper

In small saucepan with lid, bring water to a boil. Add barley and 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 round baking dish. Bake in preheated 325 F 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.