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3 Tbsp. Vegetable oil
1 Large onion, diced
2 Stalks celery, sliced
1 Med. green pepper, cut in strips
2 Med. tomatoes, diced
2 cups Red kidney beans, drained
1 pkg. Frozen baby lima beans,10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 tsp. Salt
1 tsp. Dried basil leaves
1/4 tsp. Ground black pepper
3 cups Boiling water
2 Tbsp. 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.

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
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.

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