Name: Bean Vegetable Medley
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons vegetable oil; 1 large onion, diced; 2 stalks celery, sliced; 1 medium green pepper, cut into strips; 2 medium tomatoes, diced; 2 cups red kidney beans, drained; 1 (10 ounce) packet frozen baby lima beans; 1 cup quick-cooking barley; 2/3 cup parsley, Chopped; 1 1/2 teaspoons salt; 1 teaspoon dried basil leaves; 1/4 teaspoon black pepper, Ground; 3 cups boiling water; 2 tablespoons cheddar cheese, Grated

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Recipe by Rita1652

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Bean Vegetable Medley created by justcallmetoni

Ready In:: 1hr 40mins
Serves:
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ingredients

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

directions

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.

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review by Aunt Cookie

2/14/2008

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!

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review by Shelby

2/14/2006

I wavered between 5 stars and 4 stars, but finally chose 5. Anyways, I made some changes to this- left out all added salt, and didn't use canned foods. I also used water instead of oil. I didn't chop with cheese, and this was still pretty dang good for a healthy food item. Because I'm an idiot and didn't have basil, I used toni gifford's suggestion of chili powder, which I highly reccomend. I used 1 tsp, but next time I'll probably use like 1 and half. This froze pretty well, and I have plenty left over- this entire recipe made abou 13 cups; the casserole was full! Anyways, thanks for the recipe.

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tweak by Shelby

2/14/2006

I wavered between 5 stars and 4 stars, but finally chose 5. Anyways, I made some changes to this- left out all added salt, and didn't use canned foods. I also used water instead of oil. I didn't chop with cheese, and this was still pretty dang good for a healthy food item. Because I'm an idiot and didn't have basil, I used toni gifford's suggestion of chili powder, which I highly reccomend. I used 1 tsp, but next time I'll probably use like 1 and half. This froze pretty well, and I have plenty left over- this entire recipe made abou 13 cups; the casserole was full! Anyways, thanks for the recipe.

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photo by justcallmetoni

2/7/2006

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photo by justcallmetoni

2/7/2006

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