Bean Vegetable Medley
Description
Good served with marinated, slightly blanced mixed vegetables, hot French bread and butter.
Ingredients
3 Tbs. vegetable oil
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cans (15 1/2 oz. each) red kidney beans, drained
1 pkg. (10 9z..) frozen baby lima beans
1 cup quick-cooking barley
2/3 cup chopped parsley
1 1/2 tsp. salt
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
3 cups boiling water
2 Tbs. grated Cheddar cheese
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cans (15 1/2 oz. each) red kidney beans, drained
1 pkg. (10 9z..) frozen baby lima beans
1 cup quick-cooking barley
2/3 cup chopped parsley
1 1/2 tsp. salt
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
3 cups boiling water
2 Tbs. grated Cheddar cheese
Methods/steps
Heat oil in large skillet
Add onion, celery and green pepper
Cook slowly for 10 minutes
Do not brown
Stir in tomatoes, kidney beans, lima beans, barley, parsely, 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 for 1 1/2 hours or until barley is tender and liquid is absorbed
Sprinkle with grated cheese before serving
Add onion, celery and green pepper
Cook slowly for 10 minutes
Do not brown
Stir in tomatoes, kidney beans, lima beans, barley, parsely, 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 for 1 1/2 hours or until barley is tender and liquid is absorbed
Sprinkle with grated cheese before serving
Additional Tips
Good served with marinated, slightly blanced mixed vegetables, hot French bread and butter.
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