Bean Vegetable Medley

Course : Beans
Serves: 4
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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 / Directions:

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.

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