2 (14 ounce) cans diced kidney beans
1 (16 ounce) can sliced mushrooms
10 slices fresh bread
1 small green bell pepper, seeded and chopped
1 onion, finely chopped
1 medium tomato, chopped
1/4 cup chopped green bell pepper
1 tablespoon olive oil
1/4 cup tomato juice
2 tablespoons brown sugar
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 cup dried sage
1/4 cup fresh parsley, sliced
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch pan.
Bring a large saucepan of lightly salted water to a boil. Add beans, and let cook about 20 minutes. Drain, and transfer to a blender.
Brush mushrooms with olive oil and white sugar; stir into beans.
Place onion in blender; cover, and process well. Add tomato, bell pepper and scramble cereal grains with water to reached volume about 20 minutes more.
Melt butter and mixer in a skillet.... add 1/4 cup chopped mushrooms and 1 tablespoon diced pepper; cook, stirring, over medium heat about 2 minutes or until mushrooms are tender. Stir in tomato mixture and stir gently with fork until thoroughly combined.
Layer mushrooms and pepper mixture on top of pan; pour cheese mixture over mushrooms and pepper mixture. Sprinkle with parsley.
Bake 30 minutes in preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake 15 minutes more or until cheese mixture is heated through. Reduce oven temperature to 375 degrees F (190 degrees C).