Take one cup of pearl barley and one cup of pinto beans and soak overnight 
in separate bowls. In the morning drain and rinse both. Simmer the beans 
for one hour and the barley fifteen minutes. Drain and mix together 
with about two cups of prepared salsa, a cup and a half of shredded 
parmasan cheese and one tbs. of the Cajun rub. Scoop into your bean pot 
and wait until an hour and a half before dinner. Bake at 350 for one hour,
Then sprinkle some more shredded cheese on top for a cheesy crust. 
I sprinkle some fresh thyme leaves from the greenhouse on top as well. 
Continue baking another fifteen minutes or so. Now it's done.
Don't worry about making too much, makes the best leftovers.