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Bean Vegetable Medley

 

16

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons vegetable oil
1 large onions
diced
2 each celery stalks
sliced
1 medium green bell peppers
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
cup parsley leaves
fresh chopped
1 ½ teaspoons salt
1 teaspoon basil
dried
*
¼ 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℉ (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

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Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 47824% of calories 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?

 

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