Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   1      large         onion -- diced
   2      stalks        celery -- sliced
   1      medium        green pepper -- *
   2      medium        tomatoes -- diced
   2      cups          red kidney beans -- drained **
   1      package       frozen baby lima beans -- 10 oz
   1      cup           quick cooking barley
     2/3  cup           chopped parsley
   1 1/2  teaspoons     salt
   1      teaspoon      dried basil leaves
     1/4  teaspoon      ground black pepper
   3      cups          boiling water
   2      tablespoons   grated cheddar cheese

Preparation:

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. 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, 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.