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Bean Vegetable Medley

3 tb Water
1 lg Onion; diced
2 Stalks Celery; sliced
1 md Green Pepper; cut in strips
2 md Tomatoes; diced
2 c Red Kidney Beans; drained & rinsed
1 pk (10 Oz) Frozen Lima Beans
1 c Quick Cooking Barley
2/3 c Parsley; chopped
1 1/2 ts Salt
1 ts Dried Basil Leaves
1/4 ts Ground Black Pepper
3 c Boiling Water
2 tb Cheddar Cheese; grated

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.

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