Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   1      cup           quick cooking barley
   1      large         onion -- diced
     2/3  cup           chopped parsley
   1      stalk         celery -- sliced
   1 1/2  teaspoons     salt
   1      medium        green pepper -- *
   1      teaspoon      dried basil leaves
   1      medium        tomatoes -- diced
     1/4  teaspoon      ground black pepper
   2      cups          red kidney beans -- drained **
   3      cups          boiling water
   1      package       frozen baby lima beans -- 10 oz
   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 350F 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.