Ingredients
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3 tablespoons vegetable oil
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1 large onion, diced
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2 stalks celery, sliced
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1 medium green pepper, cut into strips
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2 medium tomatoes, diced
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1 cup quick-cooking barley
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2/3 cup parsley, Chopped
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1 1/2 teaspoons salt
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1 teaspoon dried basil leaves
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1/4 teaspoon black pepper, Ground
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3 cups boiling water
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2 tablespoons cheddar cheese, Grated
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2 cups red kidney beans, drained
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1 (10 ounce) packet frozen baby lima beans
Instructions
- 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.