---------- Recipe via Meal-Master (tm) v8.03

     Title: BEAN VEGETABLE MEDLEY
Categories: Main dish, Vegetables
     Yield: 4 servings

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