---------- Recipe via Meal-Master (tm) v8.01
       Title: Bean Vegetable Medley
  Categories: Vegetarian, Vegetables, Beans
       Yield: 4 servings
       3 tb Vegetable oil                       1 c  Quick cooking barley
       1 x  Large onion, diced                2/3 c  Chopped parsley
       2 x  Stalks celery, sliced           1 1/2 ts Salt
       1 x  Med. green pepper, *                1 ts Dried basil leaves
       2 x  Med. tomatoes, diced              1/4 ts Ground black pepper
       2 c  Red kidney beans, drained **        3 c  Boiling water
       1 pk Frozen baby lima beans,10 oz        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
      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