Instructions: Bring water to boil in large saucepan over high heat. Add barley, allow water to return to the boil. Cover, and reduce heat to low. Cook 30 to 35 minutes or until all water has been absorbed. Set aside. Heat oil in large skillet over medium heat . When hot, add onion; saute until translucent, 2 to 3 minutes. Add tomatoes; cook about 5 minutes or until saucy. Stir in Worcestershire and hot pepper sauces, salt, red beans and bell peppers. Remove from heat; stir in cooked barley. Pour evenly into lightly greased shallow 2 qt. casserole. Top with cheese. Cover and bake at 325 degrees for 45 to 60 minutes, removing cover last 5 to 10 minutes.

Makes 6 servings

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