Bean Vegetable Medley Recipe

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.

Step 1

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown.

Step 2

Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.

Step 3

Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover.

Step 4

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.

From: My Great Recipes

Things You'll Need

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

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