Ingredients

Yield: 8 servings

2 cups kidney beans, drained
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1/4 cup olive oil
1 30-ounce can chopped (crushed) tomatoes
1 teaspoon pepper
1 bay leaf
1 1/2 teaspoons thyme
1/4 cup fresh parsley
2 tablespoons chives
Parmesan cheese

Directions

Heat oil. Saute onions, garlic, and green pepper until onions are transparent. Add tomatoes, bay leaf, pepper and thyme. Simmer 30 minutes. Mix with drained beans and add parsley and chives (in 9-by-13-inch casserole.) Sprinkle heavily with Parmesan cheese. Bake at 350 degrees 35-40 minutes or until cheese is slightly browned and bubbly.

Each serving contains 194 calories, 9g fat, 21g carb, 602mg sodium, 5mg cholesterol.