• 2-3 Tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 2 cups barley (see ‘quick barley’ recipe for instructions)
  • ¼ cup parsley pesto (see ‘parsley pesto’ recipe for instructions) plus more for garnish
  • 1- 15 oz. kidney or pinto beans, drained and rinsed
  • 1 jalapeno, minced
  • ½ teaspoon ancho chili pepper
  • ½ teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ¾ teaspoon cayenne pepper
  • salt and pepper to taste
  • The juice of 1 lime
  • 6-8 vine ripened tomatoes
  • ¼ cup cheese for topping (cheddar, cotija, or chiuaua)
  • homemade breadcrumbs (see ‘homemade breadcrumbs’ recipe for instructions)
  • Olive oil for garnishing
Stainless steel bowl
Heat proof baking paper (parchment paper)
Cookie sheet
Food Processor (for breadcrumbs & pesto)
Large saucepan (for barley)
Medium skillet


  1. Preheat oven to 400 degrees F
  2. Heat oil in skillet, and add onion. Saute until translucent, about 5-7 minutes
  3. Add garlic and saute until fragrant, about 1 minute
  4. In stainless steel bowl, combine barley, pesto, beans, garlic, onion, jalapeno, spices and lime juice and mix with rubber spatula
  5. Slice off tops of tomatoes, and gut out insides of tomatoes, then discard inside and tops of tomatoes. Be careful not to pierce outside flesh of tomato.
  6. Fill tomatoes evenly to the top with barley mixture
  7. Top with shredded cheese and breadcrumbs
  8. Let tomatoes cook in oven for 25-30 minutes.
  9. Immediately before serving, drizzle with olive oil and top with pesto as desired