Active ingredients: 2 bay leaves,2 15- oz. cans sliced tomatoes,4 chayotes, peeled and cut into 1-inch chunks (8 cups),1 big fennel bulb, trimmed, cut into eighths, and thinly sliced (2 cups),4 sprigs fresh thyme,3 cloves garlic, minced (1 Tbs.), 1/2 tsp. harissa paste, optional,1 1/2 cups cooked kidney beans, or one 15- oz. can kidney beans, rinsed and drained,3 Tbs. olive oil,2 little onions, quartered and thinly sliced (2 cups),4 sprigs fresh oregano,2 little red, orange, or yellow bell peppers, cut into thin 1 1/2- inch-long strips
Instructions: Heat oil in large saucepan or Dutch oven over medium heat. Add onions, bell peppers, and fennel, and sauté 5 to 7 minutes, or up until vegetables are clear. Stir in garlic, then chayote, tomatoes, thyme, oregano, bay leaves, harissa paste (if using), and 1 cup water. Cover, reduce heat to medium-low, and simmer 30 minutes. 2 Add kidney beans, and cook, covered, 10 to 15 minutes more, or till chayote hurts. Change seasoning with harissa paste, and season with salt and pepper, if preferred.