Bean Vegetable Medley

3 Teaspoon Vegetable oil
Large onion, diced
2 Stalks celery, sliced
Med. green pepper, *
2 Med. tomatoes, diced
2 Cup Red kidney beans, drained **
1 Package Frozen baby lima beans,10 oz
1 Cup Quick cooking barley
2/3 Cup Chopped parsley
1-1/2 Teaspoon Salt
1 Teaspoon Dried basil leaves
1/4 Teaspoon Ground black pepper
3 Cup Boiling water
2 Teaspoon Grated Cheddar cheese


Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans
each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley,
parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to
3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F
for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle
with grated cheese before serving. Good served with: Marinated, slightly
blanched mixed vegetables, hot French bread and butter.

From: My Great
Recipes
Home Cookin 4.8 Chapter: Vegetables
Servings: 4