Hearty Cast-Iron Bean and Barley Hot Dish

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 cup pearl barley + 3 cups water + 1/2 tsp salt
• 1 tbsp olive oil
• 1 lb ground beef (or beef/pork mix)
• 1 large onion, 2 carrots, 2 celery stalks, 1 red bell pepper (all diced)
• 8 oz cremini mushrooms, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp dried rosemary
• 1 tsp kosher salt, 1/2 tsp black pepper (plus more to taste)
• 1 tbsp Worcestershire sauce
• 1 can (14.5 oz) diced tomatoes
• 2 cups low-sodium beef broth + 1 bay leaf
• 1 can (15 oz) kidney beans, 1 can (15 oz) cannellini beans, rinsed
• 1 cup panko breadcrumbs, 1/2 cup rolled oats
• 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan
• 3 tbsp melted butter
• 1/2 tsp smoked paprika, 1/4 tsp kosher salt
• 2 tbsp chopped fresh parsley (plus more for serving, optional)

Do This

• 1. Cook barley: Simmer barley, water, and 1/2 tsp salt for 25 minutes until tender but chewy; drain well.
• 2. Brown meat: Heat olive oil in a 10–12 inch cast-iron skillet over medium-high. Brown ground meat, breaking it up; drain excess fat if needed.
• 3. Sauté veggies: Add onion, carrots, celery, mushrooms, and bell pepper; cook until softened. Stir in garlic, tomato paste, and dried herbs; cook 1–2 minutes.
• 4. Build sauce: Season with salt and pepper, add Worcestershire, diced tomatoes, broth, and bay leaf. Simmer 5–7 minutes.
• 5. Add barley and beans: Stir in cooked barley and both beans. Simmer 5 minutes; taste and adjust seasoning. Level mixture in skillet.
• 6. Make topping: Combine panko, oats, cheeses, melted butter, smoked paprika, salt, and parsley. Sprinkle evenly over skillet.
• 7. Bake at 375°F (190°C) for 20–25 minutes until bubbling and golden. Broil 2–3 minutes to crisp, rest 10 minutes, then serve.

---

Why You’ll Love This Recipe

• It is a full-meal hot dish: protein, whole grains, and vegetables all baked together in one rugged cast-iron skillet.
• The combination of beans, barley, and browned meat creates a deep, hearty flavor that feels perfect for chilly nights.
• The rustic topping bakes up crispy and cheesy, giving every bite a crunchy, golden contrast to the saucy filling.
• It reheats beautifully, so you can cook once and enjoy cozy leftovers for days.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 1 red bell pepper, 8 oz cremini (or button) mushrooms, 3 garlic cloves, fresh parsley
• Dairy: Sharp cheddar cheese, Parmesan cheese, unsalted butter
• Pantry: Pearl barley, olive oil, panko breadcrumbs, old-fashioned rolled oats, canned diced tomatoes, canned kidney beans, canned cannellini or great northern beans, beef broth (low-sodium), tomato paste, Worcestershire sauce, smoked paprika, dried thyme, dried rosemary, bay leaf, kosher salt, black pepper

Full Ingredients

For the Barley

• 1 cup pearl barley, rinsed
• 3 cups water
• 1/2 teaspoon kosher salt

For the Skillet Filling

• 1 tablespoon olive oil
• 1 pound ground beef (or half beef, half pork for extra richness)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 ounces cremini or button mushrooms, chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crumbled between your fingers
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon Worcestershire sauce
• 1 can (14.5 ounces) diced tomatoes with their juices
• 2 cups low-sodium beef broth
• 1 bay leaf
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini or great northern beans, drained and rinsed

For the Rustic Crispy Topping

• 1 cup panko breadcrumbs
• 1/2 cup old-fashioned rolled oats
• 1 cup (about 4 ounces) shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley

For Serving (Optional)

• Additional chopped fresh parsley
• Hot sauce or chili flakes for a little kick

Step-by-Step Instructions

Step 1: Par-Cook the Barley

In a medium saucepan, combine the pearl barley, 3 cups water, and 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce the heat to low, cover, and gently simmer for 20–25 minutes, until the barley is tender but still pleasantly chewy. It will finish softening in the oven.

Drain the barley very well in a fine-mesh strainer so it does not water down the filling. Set aside while you prepare the rest of the dish.

Step 2: Brown the Meat in Cast Iron

While the barley cooks, place a 10–12 inch oven-safe cast-iron skillet over medium-high heat. Add the olive oil, then the ground beef (or beef/pork mix). Cook, breaking the meat into crumbles with a wooden spoon, until well browned and no pink remains, about 6–8 minutes.

If there is more than a thin layer of fat in the skillet, carefully spoon off and discard the excess. A little bit of fat left in the pan is good for flavor and helps brown the vegetables.

Step 3: Soften the Vegetables and Bloom the Aromatics

Add the diced onion, carrots, celery, mushrooms, and red bell pepper directly into the skillet with the browned meat. Cook over medium heat, stirring occasionally, until the vegetables soften and the mushrooms give up their moisture, 8–10 minutes.

Stir in the minced garlic, tomato paste, smoked paprika, dried thyme, and dried rosemary. Cook, stirring constantly, for 1–2 minutes. This step toasts the spices and caramelizes the tomato paste slightly, which builds a deeper, more “timber lodge” flavor.

Step 4: Build the Saucy Base

Season the mixture with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper (you can adjust later). Add the Worcestershire sauce, the can of diced tomatoes with all their juices, the beef broth, and the bay leaf. Stir well, scraping up any browned bits from the bottom of the skillet.

Bring the mixture to a gentle simmer and cook for 5–7 minutes, uncovered, until slightly thickened and fragrant. You want a stew-like consistency: loose enough to stay moist during baking, but not soupy.

Step 5: Add the Beans and Barley

Remove the bay leaf and discard. Stir in the drained kidney beans, cannellini beans, and the cooked, well-drained barley. Mix thoroughly so the beans and barley are evenly distributed throughout the saucy meat and vegetable mixture.

Let the mixture simmer together for another 5 minutes to let the flavors mingle. Taste and adjust seasoning with additional salt and pepper if needed. Turn off the heat and spread the mixture into an even layer in the skillet. This will give you an even surface for the topping to crisp up on.

Step 6: Mix the Rustic Topping and Bake

Preheat your oven to 375°F (190°C) if you have not already.

In a medium bowl, combine the panko breadcrumbs, rolled oats, shredded cheddar, grated Parmesan, melted butter, smoked paprika, 1/4 teaspoon kosher salt, and chopped fresh parsley. Toss with a fork until everything is evenly moistened and clumps slightly.

Sprinkle the topping evenly over the skillet filling, covering it from edge to edge. Place the skillet on a baking sheet (to catch any possible drips) and bake at 375°F (190°C) for 20–25 minutes, until the filling is bubbling around the edges and the topping is golden brown.

For an extra-crispy, deeply browned top, switch the oven to broil for 2–3 minutes at the end of baking. Watch closely so the topping does not burn.

Step 7: Rest, Garnish, and Serve

Remove the skillet from the oven and let the hot dish rest for at least 10 minutes. This rest time allows the filling to settle slightly so it scoops cleanly and the flavors come together.

Sprinkle with additional chopped fresh parsley if you like. Serve big scoops straight from the cast-iron skillet at the table. A simple green salad or roasted vegetables on the side pair nicely, but this dish is hearty enough to stand on its own.

Pro Tips

• Do not skip draining the barley well. Excess water from the barley can make the filling soupy and soften the topping. Let it steam off in the strainer for a minute or two.
• Brown, do not just cook, the meat. Let the meat sit undisturbed for a minute or two at a time to develop deep brown bits on the bottom of the skillet. Those browned bits add rich, savory flavor.
• Taste before baking. Once the beans and barley are stirred in and simmered briefly, taste the mixture and adjust salt, pepper, or smoked paprika to your liking before adding the topping.
• Watch the broiler. The topping can go from perfectly toasted to overly dark in under a minute. Keep the oven door cracked and your eye on it.
• Use what beans you have. Kidney and cannellini look pretty together, but black beans or pinto beans also work well if that is what is in your pantry.

Variations

• Smoky Campfire Version: Swap half the ground beef for crumbled smoked sausage or chorizo, and add 1/2 teaspoon liquid smoke along with the Worcestershire for a deeper campfire flavor.
• Lean and Green Version: Use ground turkey instead of beef, add 2 cups chopped kale or spinach with the beans and barley, and use low-fat cheese in the topping.
• Vegetarian Timber Hot Dish: Omit the meat entirely, increase the mushrooms to 16 ounces, use vegetable broth, and add an extra can of beans for protein and body.

Storage & Make-Ahead

Let the hot dish cool to room temperature, then cover tightly. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or rewarm larger amounts in a 350°F (175°C) oven, loosely covered with foil, until hot and bubbly (about 20–25 minutes). For a crisper top after refrigerating, remove the foil for the last 5–10 minutes, or run under the broiler for 1–2 minutes.

To make ahead, you can assemble the filling and topping separately up to 1 day in advance. Store the cooled filling in the cast-iron skillet or a baking dish in the refrigerator, and keep the topping in an airtight container. When ready to bake, spread the topping over the chilled filling, add 5 extra minutes to the baking time, and proceed as directed.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 640 calories, 35 g protein, 63 g carbohydrates, 24 g fat, 13 g dietary fiber, and 1,000 mg sodium (will vary with exact ingredients and salt level used). Using leaner meat, reduced-sodium broth, and a lighter hand with the cheeses will reduce fat and sodium.