Bean Vegetable Medley

Name: Bean Vegetable Medley
Ingredients: 3 tablespoons vegetable oil; 1 large onions diced; 2 each celery stalks sliced; 1 medium green bell peppers cut into strips; 2 medium tomatoes diced; 2 cups red kidney beans canned, drained; 1 package lima beans baby, frozen, 10 ounces; 1 cup pearl barley quick cooking; 23 cup parsley leaves fresh chopped; 1 1/2 teaspoons salt; 1 teaspoon basil dried; 1/4 teaspoon black pepper ground; 3 cups water boiling; 2 tablespoons cheddar cheese grated

14 ingredients

14 steps

Ingredients

3 tablespoons vegetable oil
1 large onions diced
2 each celery stalks sliced
1 medium green bell peppers cut into strips
2 medium tomatoes diced
2 cups red kidney beans canned, drained
1 package lima beans baby, frozen, 10 ounces
1 cup pearl barley quick cooking
23 cup parsley leaves fresh chopped
1 1/2 teaspoons salt
1 teaspoon basil dried
1/4 teaspoon black pepper ground
3 cups water boiling
2 tablespoons cheddar cheese grated

Directions

1

Tips: This dish can be assembled and baked later.
2

Add the boiling water just before baking.
3

Baking time should be increased by 15 minutes when starting refrigerated temperature.
4

Heat oil in a large skillet.
5

Add onion, celery, and green pepper.
6

Cook slowly for 10 minutes.
7

Do not brown.
8

Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
9

Transfer mixture to a buttered 2-to 3 quart casserole with lid.
10

Add boiling water.
11

Cover.
12

Bake at 350F (180C) F for 1 1/2 hours or until barley is tender and liquid is absorbed.
13

Sprinkle with grated cheese before serving.
14

Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.