Bean Vegetable Medley
Ingredients
3 Tbsp. vegetable oil
1 large onion diced
2 stalks celery sliced
1 medium green pepper *
1 medium tomatoes diced
2 C. red kidney beans drained **
1 package frozen baby lima beans 10 oz
1 C. quick cooking barley
2/3 C. chopped parsley
1 1/2 tsp. salt
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
3 C. boiling water
2 Tbsp. grated cheddar cheese
Cooking Instructions
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 ounces. 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 hrs or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)