Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 T 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 t Salt
1 x Med. green pepper, * 1 t Dried basil leaves
2 x Med. tomatoes, diced 1/4 t Ground black pepper
2 c Red kidney beans, drained ** 3 c Boiling water
1 pk Frozen baby lima beans,10 oz 2 T 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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