Bean vegetable medley
Last updated 6/12/2012 1:07:46 AM. Recipe ID 33935. Report a problem with this recipe.
Title: Bean vegetable medley
Categories: Bean dishes, Grain main
Yield: 4 Servings
3 tb Water
1 lg Onion; diced
2 Stalks Celery; sliced
1 md Green Pepper; cut in strips
2 md Tomatoes; diced
2 c Red Kidney Beans; drained &
1 pk (10 Oz) Frozen Lima Beans
1 c Quick Cooking Barley
2/3 c Parsley; chopped
1 1/2 ts Salt
1 ts Dried Basil Leaves
1/4 ts Ground Black Pepper
3 c Boiling Water
2 tb Cheddar Cheese; grated
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.
Good served with: Marinated, slightly blanched mixed vegetables, hot
French bread and butter.
NOTES : Wonderful and filling!
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