Bean Vegetable Medley Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
Large onion, diced
Stalks celery, sliced
Med. green pepper, *
Med. tomatoes, diced
2 cup: 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 tsp: Salt,
1 tsp: Dried basil leaves,
1/4 tsp: Ground black pepper,
3 cup: Boiling water,
2 tbsp: Grated Cheddar cheese,
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. From: My Great Recipes
Source from luhu.jp
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
Source from luhu.jp