Bean vegetable medley Recipe

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Bean vegetable medley

Artist:	_	Yield:	4
Categories:	Entrees, Vegetables	Rating:	0
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Ingredients:

3	tbsp	Vegetable oil
1	x	Large onion, diced
2	x	Stalks celery, sliced
1	x	Med. green pepper, *
2	x	Med. tomatoes, diced
2	cup	Red kidney beans, drained **
1	pack	Frozen baby lima beans, 10 oz
1	cup	Quick cooking barley
2/3	cup	Chopped parsley
1 1/2	tbsp	Salt
1	tbsp	Dried basil leaves
1/4	tbsp	Ground black pepper
3	cup	Boiling water
2	tbsp	Grated Cheddar cheese

Procedures:

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	* green pepper cut into strips.
5	** 15-?oz. cans each.
6	Heat oil in a large skillet.
7	Add onion, celery, and green pepper.
8	Cook slowly for 10 minutes.
9	Do not brown.
10	Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
11	Transfer mixture to a buttered 2-to 3 quart casserole with lid.
12	Add boiling water.
13	Cover.
14	Bake at 350 °F for 1-?hours or until barley is tender and liquid is absorbed.
15	Sprinkle with grated cheese before serving.
16	Good served with: marinated, slightlt blanched mixed vegetables, hot french bread and butter