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Bean Vegetable Medley

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Submitted by begrego

YIELD

4 servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE ONIONS
diced
2 2
EACH EACH CELERY STALKS
sliced
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
cut into strips
2 2
MEDIUM MEDIUM TOMATOES
diced
2 473
CUPS ML RED KIDNEY BEANS
canned, drained
1 1
PACKAGE PACKAGE LIMA BEANS
baby, frozen, 10 ounces *
1 237
CUP ML PEARL BARLEY
quick cooking
158
CUP ML PARSLEY LEAVES
fresh chopped
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
3 7.1E+2
CUPS ML WATER
boiling
2 3E+1
TABLESPOONS ML 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℉ (180℃) F for 1½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 478 24% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1392mg 58%
Total Carbohydrate 26g 26%
Dietary Fiber 21g 83%
Sugars g
Protein 35g
Vitamin A 35% Vitamin C 90%
Calcium 13% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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