Mexican Beans & Barley

Barley doesn’t get nearly enough love in Mexican-inspired cooking, but it works beautifully here. The grain absorbs a spiced broth of chili powder, cumin, and chopped green chilies, then gets mixed with beans, canned tomatoes, and baked under a layer of yogurt and melted Monterey Jack cheese. It’s a one-dish meal that’s filling, cheap, and packed with fiber.

The barley cooks by absorption. Bring the seasoned water to a boil, stir in the raw pearl barley, then cover and pull it off the heat. The grains soak up every bit of that spiced liquid as they sit, so every bite tastes of cumin and chili rather than plain starch. Don’t peek while it absorbs. Lifting the lid releases steam and extends the cooking time.

Use any bean you like here. Black beans give it the most authentically Mexican look and flavor, but pinto beans, kidney beans, or even chickpeas all work. Canned and drained is fine for a weeknight. Just stir them into the barley along with the chopped canned tomatoes and their juice.

The yogurt layer on top adds a cool tang that melts into something almost like a creamy sauce as it bakes, with the Monterey Jack going golden and bubbly on top.

Kitchen Tips

• Pearl barley works best here. Hulled barley takes much longer to cook and won’t absorb properly with this method.
• Use full-fat yogurt. Low-fat versions can separate and get watery in the oven.
• The casserole reheats well. Add a splash of water before microwaving leftovers so the barley doesn’t dry out.

Variations

• Spicier kick: Add a minced chipotle pepper in adobo to the barley mixture for a smoky heat.
• Vegan version: Skip the yogurt and cheese, and top with sliced avocado and a squeeze of lime after baking.