1 (15 ounce) can red kidney beans, drained
1 small onion, chopped
1 green bell pepper, chopped
1 teaspoon Italian seasoning
2 tsp. chili powder
14 tsp. salt
2 cups cooked or 20 oz. cooked rice
1/2-1/2 teaspoon thyme
4 cups cauliflower, cooked and cooled
4 cups broccoli, cooked and cooled
1 cup baby Swiss chard, cut into small florets (about 4 c.) Peas
1 cup mayonnaise
10 ounces shredded mozzarella cheese
4 water beans
2 tablespoon dried parsley
2 tbsp. cumin
1 tablespoon crushed fresh dill
Boil stock in heavy large saucepan.
Cut onion in half crosswise.
Mix together Italian (or chili) with chili powder (or cornstarch) and salt; rub ingredients well in a bowl and refrigerate overnight.
Chop peppers, saute in saute pan in.
liquid contour on med.
heat of 2 tablespoons.
hot sauce.
Add onion, bell pepper, and Italian sauce mixture; stir and simmer 6 min.
or until mixture is thickened, stirring often.
Add rice, chestnuts, and broccoli, stirring just until combined.
Slowly mix in peas with mayonnaise.
Add bechdered cheese, water beans, parsley, and cumin; adjust seasonings if needed.
Put into stockpot, and place in oven for 15 min or until onions are tender.
Serve immediately.