5 tablespoons olive oil
1 (10 ounce) pound butterflied pea shoots
1 large onion, sliced into 1/2 inch rounds
1 (15 ounce) can red beans and rice
1 (15 ounce) bag pinto beans, rinsed and drained
1 (15 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chiles, drained
6 tablespoons fat free Italian-style dressing
In a large pot, heat olive oil over low heat. Add pea shoots and onions; saute about 5 minutes.
Add olive oil, beans and rice; cover and simmer about 15 minutes. Add tomato sauce. Reduce heat to medium-high and simmer about 5 minutes.
Add chiles and wine; stir and simmer about 5 minutes.
Bring yellow, white, green pea pods to a boil. Reduce heat to low and simmer about 5 minutes. Add pea pods and tender onions.
Stir peas and onions into the sauce, gently mix. Return to a boil and continue cooking for 1 minute, stirring occasionally. Reduce heat to medium-low and simmer about 5 minutes.