| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 8 | Servings | |
INGREDIENTS
| 1 | c | Lima beans; rinsed |
| 1 | c | Kidney beans; rinsed |
| 1 | tb | Oil |
| 1 | lg | Onion; diced |
| 3 | Potatoes; peeled & diced, up to 4 | |
| 1 | lg | Sweet potato; peeled & cut in chunks |
| 1 | Green pepper; cut in chunks | |
| 1 | Red pepper; cut in chunks | |
| 1 | c | Broccoli; cut up, (optional) |
| 1 | c | Cauliflower; cut up, (optional) |
| 2 | Cloves garlic; crushed, up to 3 | |
| 1 | c | Barley; rinsed & drained |
| Salt; pepper, paprika to taste | ||
| 4 | ts | Pareve instant soup mix; up to 5 |
| PLUS water to cover ingredients completely |
INSTRUCTIONS
Better late than never...This is from "MealLeaniYumm!" by Norene Gilletz, her latest low-fat cookbook. Soak beans overnight in cold water. Rinse & drain well. Spray a roasting pan with no-stick spray. Combine all ingredients in pan & mix well. The barley absorbs salt & pepper, so season generously. Cover tightly & place in 275" oven from late Friday afternoon until Saturday lunchtime. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Nov 01, 1998, converted by MM_Buster v2.0l.
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