Chayote Ratatouille and Red Beans

By Joelene

Ingredients

• 3 Tbs. olive oil
• 2 small onions, quartered and thinly sliced (2 cups)
• 2 small red, orange, or yellow bell peppers, cut into thin 1 1/2-inch-long strips
• 1 large fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 4 chayotes, peeled and cut into 1-inch chunks (8 cups)
• 2 15-oz. cans chopped tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 bay leaves
• 1/2 tsp. harissa paste, optional
• 1 1/2 cups cooked kidney beans, or one 15-oz. can kidney beans, rinsed and drained

Preparation

Step 1

1 Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or until vegetables are translucent. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes.

2 Add kidney beans, and cook, covered, 10 to 15 minutes more, or until chayote is tender. Adjust seasoning with harissa paste, and season with salt and pepper, if desired.