Ingredients:
3 tablespoons vegetable oil
1 large onions, diced
2 stalks celery, sliced
1 medium green peppers, cut into strips
2 medium tomatoes, diced
2 cups red kidney beans, drained
1 (10 ounce) packets frozen baby lima beans
1 cup quick-cooking barley
2/3 cup parsley, Chopped
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/4 teaspoon black pepper, Ground
3 cups boiling water
2 tablespoons cheddar cheese, Grated
Directions:
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, lima 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, slightlt blanched mixed vegetables, hot French bread and butter.
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.
Servings: 4
Time preparation: 10 min.
Time total: 100 min.