BEAN VEGETABLE MEDLEY

Bean Vegetable Medley image

Make and share this Bean Vegetable Medley recipe from Food.com.

Provided by Rita1652

Categories Beans

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

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Ingredients

3 tablespoons vegetable oil
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cups red kidney beans, drained
1 (10 ounce) packet 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

Steps:

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.

Nutrition Facts : Calories 513.1, Fat 13.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 968.5, Carbohydrate 80.8, Fiber 21.3, Sugar 5.1, Protein 21.3

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