Vegetable Bean Medley

• 3 T. vegetable oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 1 green pepper, cut in strips
• 2 tomatoes, diced
• 2 cups red kidney beans, drained
• 1 - 10 oz. pkg. 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 T. grated cheddar cheese

Heat the oil in a large skillet. Add the onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown.

Stir in the tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer the mixture to a buttered 2-to 3 quart casserole with a lid. Add the boiling water. Cover.

Bake at 350 degrees F for 1-1/2 hours or until the barley is tender and the liquid is absorbed. Sprinkle with grated cheese before serving.

• Yields: 6 servings
• Preparation Time: 2 hours