Bean Vegetable Medley

Name: Bean Vegetable Medley
Ingredients: 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

14 ingredients

14 steps

Ingredients

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

Directions

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.