Bean Vegetable Medley

3 Tbsp Water
1 Large Onion — diced
2 Stalks Celery — sliced
1 Med. Green Pepper — cut in strips
2 Med. Tomatoes — diced
2 Cups Red Kidney Beans — drained & rinsed
10 Pkg Frozen Lima Beans
1 Cup Quick Cooking Barley
2/3 Cup Parsley — chopped
1/2 Tsp Salt
1 Tsp Dried Basil Leaves
1/4 Tsp Ground Black Pepper
3 Cup Boiling Water
2 Tbsp. Nonfat Cheddar Cheese — grated

Preparation:

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.