Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
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3 tablespoon Vegetable oil
Large onion — diced
Stalks celery — sliced
Med. green pepper — *
Med. tomatoes — diced
2 cup Red kidney beans — drained **
1 package Frozen baby lima beans — 10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 teaspoon Salt
1 teaspoon Dried basil leaves
1/4 teaspoon Ground black pepper
3 cup Boiling water
2 tablespoon 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.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

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.

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

From: My Great Recipes

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