Bean Vegetable Medley

READY IN: 1hr 40mins
Top Review by Aunt Cookie

This was a very nice, healthful dish, and it was very easy to make. It was very good as-is, but next time I think I will experiment with some more spices (probably of the Italian variety) and I will add at least half of the parsley after the casserole is done cooking. By the way, I used regular barley (not the quick-cooking kind), and it worked just fine. Thanks for sharing this!

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet.
  2. Add onion, celery, and green pepper.
  3. Cook slowly for 10 minutes.
  4. Do not brown.
  5. Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
  6. Transfer mixture to a buttered 2-to 3 quart casserole with lid.
  7. Add boiling water.
  8. Cover.
  9. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed.
  10. Sprinkle with grated cheese before serving.
  11. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
  12. Tips: This dish can be assembled and baked later.
  13. Add the boiling water just before baking.
  14. Baking time should be increased by 15 minutes when starting refrigerated temperature.

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