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 &
           -rinsed
      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!
  
  Recipe