The vegetable and bean medley is a traditional recipe that combines the best of agriculture and home cooking in a single nutritious and comforting dish. This dish has its roots in the rural cuisine of various Latin American countries, where the diversity of legumes and fresh vegetables has always been a key element in the daily diet. In Mexico, it is simply known as "Bean Stew with Vegetables," while in Colombia it might be called "Peasant Stew," and in Argentina, a similar version is "Vegetable and Bean Casserole." These regional variations share the essence of a stew that utilizes simple and healthy ingredients to create a hearty dish. Its slow, oven-based preparation helps to intensify the flavors and soften the final ingredients, making it perfect for any time of the year.
How to prepare Vegetable and Bean Medley
Ingredients
Vegetable oil, onion, celery, green bell pepper, tomatoes, red beans, frozen baby lima beans, quick-cooking barley, parsley, salt, dried basil leaves, black pepper, boiling water, and cheddar cheese.
Steps
Heat oil in a large skillet.
Add onion, celery, and green bell pepper.
Cook slowly for 10 minutes.
Do not brown.
Add tomatoes, red beans, lima beans, barley, parsley, salt, basil, and black pepper.
Transfer the mixture to a greased 2 to 3-quart casserole dish with a lid.
Add boiling water.
Cover.
Bake at 350 degrees F for 1 hour and 30 minutes or until the barley is tender and the liquid has been absorbed.
Sprinkle with grated cheese before serving.
It is served well with marinated and lightly blanched mixed vegetables, hot French bread, and butter.
Add the boiling water just before baking.
Baking time should be increased by 15 minutes when starting from a refrigerated temperature.
