*  Exported from  MasterCook  *
 
                           Bean Vegetable Medley
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tablespoons   Vegetable oil
    1                    Large onion -- diced
    2                    Stalks celery -- sliced
    1                    Med. green pepper -- *
    2                    Med. 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
 
 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.
 
  From:  My Great Recipes
 
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 Nutr. Assoc. : 0 995 275 1090 1514 1236 816 86 1038 0 89 1091 1582 278