Ingredients for Bean Vegetable Medley
- 1 tbsp vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (10 ounce) package frozen baby lima beans
- 1 cup quick-cooking barley
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1 tsp dried basil leaves
- 1/2 tsp black pepper
- 2 cups boiling water
- 1/2 cup shredded sharp cheddar cheese
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How to Make Bean Vegetable Medley
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe skillet (or Dutch oven) over medium heat.
- Add chopped onion, celery, and green bell pepper. Cook, stirring occasionally, for 10 minutes, until softened. Do not brown.
- Stir in crushed tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
- Pour in 2 cups of boiling water.
- Transfer the skillet to the preheated oven.
- Cover and bake for 1 hour and 15 minutes, or until barley is tender and most of the liquid is absorbed. If using a refrigerated skillet, increase baking time by 15 minutes.
- Remove from oven and sprinkle with grated cheese.
- Let stand for 5-10 minutes before serving.
- Serve hot with your choice of side dishes, such as marinated mixed vegetables and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
20g
Fat
12g
Carbs
26g
