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BEAN VEGETABLE MEDLEY
3 Tbsp. Vegetable oil
1 Large onion, diced
2 Stalks celery, sliced
1 Med. green pepper, cut in strips
2 Med. tomatoes, diced
2 cups Red kidney beans, drained
1 pkg. Frozen baby lima beans,10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 tsp. Salt
1 tsp. Dried basil leaves
1/4 tsp. Ground black pepper
3 cups Boiling water
2 Tbsp. 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.
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.
   
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