Bean Vegetable Medley

120 minutes Prep: 30 minutes Cook: 90 minutes

478 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	vegetable oil
1	large	onion	diced
2	each	celery stalks	sliced
1	medium	green bell pepper	cut into strips
2	medium	tomatoes	diced
2	cups	red kidney beans	canned, drained
1	package	lima beans	baby, frozen, 10 ounces
1	cup	pearl barley	quick cooking
2/3	cup	parsley leaves	fresh chopped
1 1/2	teaspoons	salt
1	teaspoon	basil	dried
1/4	teaspoon	black pepper	ground
3	cups	water	boiling
2	tablespoons	cheddar cheese	grated

Directions

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.

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, slightly blanched mixed vegetables, hot French bread and butter.

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Nutrition Facts

Serving Size 531g

Amount per Serving

Calories 478 24% of calories from fat

	% Daily Value*
Total Fat 13.0g	19%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 1392mg	58%
Total Carbohydrate 78.0g	26%
Dietary Fiber 21.0g	83%
Sugars 6.0g
Protein 17.0g	35%

Vitamin A	35%		Vitamin C	90%
Calcium	13%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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