1 cup warm water
1 medium stalk celery
1 medium green bell pepper
2 medium onions, chopped
1 small red onion, chopped
4 (28 ounce) cans peeled and diced tomatoes with juice
1 teaspoon salt
1 1/2 teaspoons dried rosemary
1 teaspoon paprika
1 green bell pepper, chopped
1/4 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried sage
1 cup crushed tortilla chips
1 tablespoon diced green chile pepper
Place ingredients in large bowl or mixing bowl in a large plastic or glass bowl. Cover and refrigerate at least 4 hours depending on the variety of beans, as marinades can be drying.
Peel beans and cut the tops off the pods, leaving about 1/8 cup for garnish. Tie off the tops with a baster (or foil).
In a small saucepan, heat 1 cup green bean pods, making sure that they are completely hot. Set aside.
Place celery stem and green pepper flakes on a platter. Sprinkle with onions and red onion slices. Layer beans with tomatoes and salt and pepper flakes over top. Place peppers over beans with cheese slices. Top with green beans, then cheese slices. Transfer to plates and spoon roasted bean mixture into pot. Spoon green beans into pot with lentils. Cover and reduce heat to low.
Bake in preheated oven for 60 minutes, stirring occasionally. Remove lid from pot and cook for another 20 minutes. Drain pot and pour in tomato sauce, red chile powder, oregano, sage, garlic powder, oregano and chile mixture. Bring to a boil, stirring occasionally until heated through. Cool before serving.