|
|
|
|
for Dinner
4 servings
Time to prepare: 20 Minutes
Difficulty: Easy
Ingredients |
3 Tbs. vegetable oil
1 large onion, diced
2 stalks celery, sliced
1 medium green pepper, cut into strips
2 medium tomatoes, diced
2 cans (15 1/2 oz. each) red kidney beans, drained
1 pkg. (10 9z..) frozen baby lima beans
1 cup quick-cooking barley
2/3 cup chopped parsley
1 1/2 tsp. salt
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
3 cups boiling water
2 Tbs. grated Cheddar cheese
|
Directions |
Heat oil in large skillet. Add onion, celery and green pepper. Cook slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, lima beans, barley, parsely, 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 for 1 1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.
|
Notes |
| Good served with marinated, slightly blanced mixed vegetables, hot French bread and butter. |
|
Comments |
|
No comments for this recipe were posted.
|
|
|
