Ingredients Jump to Instructions ↓

  1. 3 T Vegetable oil

  2. 1 x Large onion, diced

  3. 2 x Stalks celery, sliced

  4. 1 x Med. green pepper,

  5. 2 x Med. tomatoes, diced

  6. 2 c Red kidney beans, drained **

  7. 1 pk Frozen baby lima beans,

  8. 10 oz

  9. 1 c Quick cooking barley

  10. 2/3 c Chopped parsley

  11. 1 1/2 t Salt

  12. 1 t Dried basil leaves

  13. 1/4 t Ground black pepper

  14. 3 c Boiling water

  15. 2 T Grated Cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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


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