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