Bean Vegetable Medley

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 1 medium green pepper, cut into strips
• 2 medium tomatoes, diced
• 2 cups red kidney beans, drained
• 1 (10 ounce) packet frozen baby lima beans
• 1 cup quick-cooking barley
• 2/3 cup parsley, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon dried basil leaves
• 1/4 teaspoon black pepper, ground
• 3 cups boiling water
• 2 tablespoons cheddar cheese, grated

Recipe

• 1 heat oil in a large skillet.
• 2 add onion, celery, and green pepper.
• 3 cook slowly for 10 minutes.
• 4 do not brown.
• 5 stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
• 6 transfer mixture to a buttered 2-to 3 quart casserole with lid.
• 7 add boiling water.
• 8 cover.
• 9 bake at 350 degrees f for 1-1/2 hours or until barley is tender and liquid is absorbed.
• 10 sprinkle with grated cheese before serving.
• 11 good served with: marinated, slightlt blanched mixed vegetables, hot french bread and butter.
• 12 tips: this dish can be assembled and baked later.
• 13 add the boiling water just before baking.
• 14 baking time should be increased by 15 minutes when starting refrigerated temperature.