2 Bean Vegetable Casserole

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2 Bean Vegetable Casserole

 

3 tablespoons vegetable oil

1 cup quick cooking barley

1 large onion, diced

2/3 cup chopped parsley

1 stalk celery, sliced

1 1/2 teaspoons salt

1 medium green pepper, cut into thin strips

1 teaspoon dried basil leaves

1 medium tomatoes, diced

1/4 teaspoon ground black pepper

2 cups red kidney beans, drained

3 cups boiling water

1 package frozen baby lima beans, 10 ozs.

2 tablespoons grated cheddar cheese

 

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 the boiling water just before baking. Baking time should be

increased by 15 minutes when starting refrigerated temperature.

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.

Tips: This dish can be assembled and baked later.

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Char Haz

charrem

 

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