Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil 1 c Quick cooking barley
1 x Large onion, diced 2/3 c Chopped parsley
2 x Stalks celery, sliced 1 1/2 ts Salt
1 x Med. green pepper, * 1 ts Dried basil leaves
2 x Med. tomatoes, diced 1/4 ts Ground black pepper
2 c Red kidney beans, drained ** 3 c Boiling water
1 pk Frozen baby lima beans,10 oz 2 tb Grated Cheddar cheese

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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