Bean Vegetable Medley

[Guest guest]

Bean Vegetable Medley

 

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 oz. package frozen baby lima beans

1 cup quick cooking barley

2/3 cup chopped parsley

1 1/2 teaspoons salt

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

3 cups boiling water

2 tablespoons grated cheddar cheese

 

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.

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

for 1 1/2 hours or until barley is tender and liquid is absorbed. Sprinkle

with grated cheese before serving.