Bean vegetable medley <t>

Yield: 4 Servings

Measure Ingredient
3 tablespoons Water
1 large Onion; diced
2 \N Stalks Celery; sliced
1 medium Green Pepper; cut in strips
2 mediums Tomatoes; diced
2 cups Red Kidney Beans; drained & rinsed
1 pack (10 Oz) Frozen Lima Beans
1 cup Quick Cooking Barley
⅔ cup Parsley; chopped
1½ teaspoon Salt
1 teaspoon Dried Basil Leaves
¼ teaspoon Ground Black Pepper
3 cups Boiling Water
2 tablespoons 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 1-½ 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 by: Converted from Meal-Master Posted to MC-Recipe Digest by "cabinluvr@..." <cabinluvr@...> on Mar 11, 98

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