House Favorite Brussels Sprouts

Ingredients

1 can of kidney beans, drained and rinsed

1⁄2 cup of tomato sauce

1⁄2 cup of vegan cheese, shredded

1⁄4 cup of diced bell pepper

1⁄4 cup of diced onion

1⁄4 cup of sliced mushrooms

1⁄4 cup of sliced olives

1 tsp of dried oregano

1 tsp of dried basil

Salt and pepper (to taste)
Instructions
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

1. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
2. Preheat the oven to 375°F (190°C) .
3. Heat the olive oil in a large skillet over medium heat. Add the onion  , bell pepper, and garlic , and cook for 5 minutes, or until the vegetables are tender.
4. Add the oregano, basil, salt , and black pepper, and stir to combine.
5. Add the tomato sauce  and cooked beans to the skillet and stir to combine.
6. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese  shreds and vegan parmesan cheese on top.
7. Bake for 10-15 minutes , or until the cheese is melted and bubbly.
8. Serve hot  and enjoy!