Bean Vegetable Medley Recipe

Name: Bean Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onions diced; 2 each celery stalks sliced; 1 medium green bell peppers cut into strips; 2 medium tomatoes diced; 2 cups red kidney beans canned, drained; 1 package lima beans baby, frozen, 10 ounces; 1 cup pearl barley quick cooking; ⅔ cup parsley leaves fresh chopped; 1 1/2 teaspoons salt; 1 teaspoon basil dried; 1/4 teaspoon black pepper ground; 3 cups water boiling; 2 tablespoons cheddar cheese grated

Servings: persons

3 tablespoons vegetable oil
1 large onions diced
2 each celery stalks sliced
1 medium green bell peppers cut into strips
2 medium tomatoes diced
2 cups red kidney beans canned, drained
1 package lima beans baby, frozen, 10 ounces
1 cup pearl barley quick cooking
⅔ cup parsley leaves fresh chopped
1 1/2 teaspoons salt
1 teaspoon basil dried
1/4 teaspoon black pepper ground
3 cups water boiling
2 tablespoons cheddar cheese grated

1
Tips: This dish can be assembled and baked later.
2
Add the boiling water just before baking.
3
Baking time should be increased by 15 minutes when starting refrigerated temperature.
4
Heat oil in a large skillet.
5
Add onion, celery, and green pepper.
6
Cook slowly for 10 minutes.
7
Do not brown.
8
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
9
Transfer mixture to a buttered 2-to 3 quart casserole with lid.
10
Add boiling water.
11
Cover.
12
Bake at 350F (180C) F for 1 1/2 hours or until barley is tender and liquid is absorbed.
13
Sprinkle with grated cheese before serving.
14
Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.

1943

kcal

Calories

196

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onions diced, 2 each celery stalks sliced, 1 medium green bell peppers cut into strips, and more.

Yes, Bean Vegetable Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Vegetable Medley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions